spicy sweet and sticky chicken thighs

This recipe offers more of a substance than chicken wings. While wings are mostly skin and fat and little meat thighs are meatier pieces. Don't worry you can still eat off the bone with your fingers.

about 2 lbs. chicken thighs and/or drumsticks, skinned
½ cup soy sauce
½ cup maple syrup or honey
1-2 Tbsp. chili sauce
2-3 cloves garlic, crushed
1 tsp. grated ginger

Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.
When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish.
Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.

retweet recipe here 

shared at these blog hops, linkups and parties
to grandmas house we go 

Shared at these Facebook group linkup
Retreat words ----- 1 rt ---- 3/22