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Korean Roast Chicken Thighs

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I made these for supper tonight and since both Bill and I liked them the recipe gets stored here so I can always find it.

The original recipe is here, and has a handy feature that lets you adjust the number of servings. I made a couple modifications so here's my version, the largest change is the amount of sesame oil:

10 chicken thighs, bone in, skin on
1/2 cup soy sauce
1/2 cup minced yellow onion
1 Tbsp sesame oil
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp ground red pepper

Combine everything in a gallon sized ziplock bag and marinate at least a couple hours1.

Place thighs in roasting pan, skin side down, and pour remaining marinade over them. Bake uncovered at 375°F for 45 minutes. Turn pieces over and bake for another 15 minutes.

Since I was going to have the oven going for the chicken I also scrubbed some yellow potatoes, cut them into large chunks and tossed them with some seasoned salt, red pepper, and vegetable oil. I roasted them in a separate pan at the same time, giving them a stir when I turned the chicken.

1. I mixed mine up around 10:30 at night and put it on the bake the next day at 5pm.
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