- 1/2 cup hoisin sauce
- 1 teaspoon finely grated peeled fresh ginger
- 4 garlic cloves, minced
- 1/2 teaspoon dried hot red pepper flakes
- 1/2 teaspoon Asian sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (not seasoned)
- 8 chicken thighs with skin and bones (2 3/4 pounds)
- Preheat oven to 500°F.
- Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.