- 6 chicken thighs, bone-in, skin on
- Salt and pepper
- 3 cloves fresh garlic, grated with a microplane
- 2/3 cup (227g) hoisin sauce
- 1 teaspoon (3g) chili powder
- 1 teaspoon (3g) onion powder
- 3 tablespoons (38g) low sodium soy sauce
- 1 tablespoon (12g) rice vinegar
- 1 teaspoon (15g) Sriracha
- 1 teaspoon (21g) honey
- ½ cup (4oz) stout beer
- Rice for serving
- Preheat oven to 400F.
- Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
- Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
- Cook until the skin has browned, turn over, remove from heat.
- In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
- Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
- Plate the chicken over rice, drizzle with pan sauce.
Source: The Beeroness
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