Garlic Sriracha Chicken

2 lbs skinless and boneless chicken thighs
1/4 teaspoon white sesame
1 tablespoon chopped scallion

Marinade:
3 cloves garlic minced
2 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
3 teaspoons Sriracha
1 teaspoon sugar
1 teaspoon sesame oil
Pinch of salt

Preheat the oven to 400F.

Rinse the chicken thighs with water. Pat try with paper towels.

Mix all the ingredients in the Marinade. Stir to combine well.

Combine the chicken thighs with the Marinade and marinate for 15 minutes.

Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.

Notes: For the best results, use boneless and skinless chicken thighs but you can certainly use chicken breast or even chicken drumsticks.

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