Ingredients
1 1/2 pounds boneless skinless chicken thighs, or skinless, bone-in chicken thighs
Salt and freshly ground black pepper
6 tablespoons spicy chili crisp
2 tablespoons honey
1 tablespoons mirin, Japanese rice wine, or 1 teaspoon rice vinegar
Chopped green onions for serving, optional
Directions
1
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
2
Arrange the chicken thighs on the prepared pan and season with salt and black pepper.
3
In a small bowl, whisk together the chili crisp, honey, and mirin. Spoon the chili crisp mixture all over the chicken thighs.
4
Roast for 20 to 25 minutes, until the a meat thermometer reads 165 degrees. If you're using bone-in chicken, add a few minutes to the cooking time.
5
Top with green onions (if using) and serve.