Baked Sriracha Chicken Thighs

• 2 pounds bone-in chicken thighs with skin

Kosher or sea salt, to taste

Fresh cracked black pepper to taste

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Sriracha, or to taste
• 1 teaspoon soy sauce
• 2 cloves garlic, minced

1. 1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Rinse the chicken and pat dry.
2. 2. In a large bowl, combine the olive oil, Sriracha, soy sauce and garlic. Toss the chicken in the marinade.
3. 3. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.