Asian Chicken Thighs

I don't have much of an intro for this; it's been a long day.  But these are delicious, and they were a pretty quick fix for us... we usually have all of these ingredients on hand. It'd still be worth buying the stuff if you don't have it, because chicken thighs are cheap and easy (like your mom) and this is better than just plain ol' thighs.

Here is a completely random song that has nothing to do with Asian Chicken Thighs - Millencolin singing "Devil Me". -jen

ASIAN CHICKEN THIGHS

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 heaping tablespoon Hoisen sauce
• 1 heaping tablespoon minced garlic
• 1 heaping teaspoon lime relish (or juice and zest of 1 lime)
• 1/4 teaspoon onion powder
• 1/4 teaspoon ginger powder
• a few dashes of Sriracha hot sauce
• 8 skinless chicken thigh*

* In the picture, you can see I used thighs with the skin on, but I wouldn't recommend it because the skin won't crisp up due to the marinade, and you'll end up with some soggy, gelatinous chicken skin. 

Preheat oven to 450 degrees F.

Combine all ingredients except chicken in a bowl and whisk.  Place chicken and marinade in a Ziploc bag and marinate no more than 3 hours (or your meat will get tough from the vinegar).  Place in a shallow baking dish and cook for 20-25 minutes, or until the chicken has reached 160 degrees and the juices run clear.  Let sit for 5 minutes before serving.