Oven “Grilled” Asian Chicken Thighs

1. Preheat your oven to 425F. Grab the chicken thighs out of the fridge and pat dry with paper towels. I leave them to rest for a few minutes on paper towels and then pat the tops dry before I season. 2. In a small ramekin or container, mix together 1 tbsp. Olive Oil, 1 tbsp. Reduced Sugar Ketchup, 1 tbsp. Rice Wine Vinegar, 2 tsp. Sriracha, 1 tsp. Minced Garlic, and 1 tsp. Minced Ginger. Once mixed, you’ll notice that the oils are usually floating at the top. Add 1/4 tsp. Xanthan Gum and mix well – the result should be a thickened paste of sorts. 3. Season the chicken well (on the skin side up, only) with salt and pepper. Be generous with the seasoning, completely coating with kosher salt and black pepper. 4. Using your hands and fingers, rub the sauce all over the chicken thighs. Make sure you cover all of the chicken thigh, bottom included. When each piece of covered, transfer to a wire rack. 5. Place the wire rack over a baking sheet covered with foil. Then, place the chicken in the oven and allow to bake for 40-50 minutes. I normally suggest 50 minute range, but depending on the output of your stove, it may be slightly less. 6. Remove chicken from the oven and allow to rest for a few minutes. It should look crisp and slightly blackened – like you just pulled it off of the grill. 7. Mix 4 cups of spinach, 1 tsp. red pepper flakes, and the leftover chicken fat from the pan together. Add salt and pepper if you need to, then serve warm! Don’t be surprised at how fast this disappears.