Downhillcats oven-baked chicken thighs

Ingredients for 6 servings:

• 6 chicken legs
• 6 tbsp chili sauce
• 4 tbsp soy sauce
• 4 tbsp honey
• 2 tbsp oil
• 4 dashes of Tabasco
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp mustard, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 55 minutes

extremely spicy and slightly hot

Wash the chicken thighs as usual and pat dry. Mix the remaining ingredients thoroughly; this works best in a small blender or with a hand blender. Place the chicken in a freezer bag, pour the marinade over it, and seal it tightly. Marinate in the refrigerator for at least 4 hours, or overnight is even better. Turn it over occasionally. Place the chicken, “pretty” side down, on a grill tray (reserve some of the marinade) and roast in a preheated oven at 180°C (350°F) for 25 minutes. Then turn the chicken thighs over, brush the skin with a little more of the remaining marinade, and return them to the oven for another 20 to 25 minutes. The honey will make the skin beautifully brown and crispy. If necessary, reduce the heat slightly towards the end of the cooking time to prevent over-browning.