INGREDIENTS
Marinade
- 1 tablespoon mild oil, like sunflower
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 6 tablespoons soy sauce or tamari
- 5-6 tablespoons California Honey Apricot Spread
- 3 tablespoons butter
- Salt and pepper optional
Chicken
- 8 bone-in thighs with skin
- Salt and pepper
- 1 tablespoon mild oil
- Sliced green onions
1. Heat the oven to 425•
2. In a small saucepan warm the oil over low heat. Add ginger and garlic and cook until softened and aromatic. Add the soy sauce and the California Honey Apricot Spread and simmer, stirring occasionally until the mixture thickens slightly. About 10 minutes. (Keep an eye on it because it could boil over and burn!)
3. Remove from the heat and stir in the butter. Add salt and pepper if you think it needs a boost.
4. Clean the chicken. Season all over with salt and pepper.
5. Line a baking sheet with aluminum foil and put the chicken on the sheet. Add half the marinade and the oil, brushing to coat the chicken well on all sides. Arrange skin side up on the baking sheet and roast for 15 minutes. Brush the chicken with 2-3 tablespoons of the glaze and continue roasting until golden and the cooked through – about 10 more minutes.
6. Once out of the oven, drizzle with the remaining marinade and serve with scallions and some fluffy rice.
NOTE: You can make the marinade in advance and refrigerate for a few days until you are ready to use it.
