Yield: 2 servings
Ingredients:
7 tablespoons white wine vinegar
1/4 cup water
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
4 tablespoons honey
2 teaspoons red pepper flakes
1 tablespoon tapioca flour
1/4 teaspoon cayenne pepper
Salt, to taste
2 chicken thighs
Directions:
- In a small pan over medium high heat bring all the ingredients (except for the chicken legs) to a boil.
- Once boiling reduce the heat to a simmer and allow it to reduce a bit.
- Once it’s reached a thick honey like consistency transfer to a glass bowl and let cool.
- Preheat oven to 400 and coat chicken in with the sauce.
- Roast for 30 minutes and coat with more sauce.
- Roast another 15 minutes until the skin is crispy and the sauce has almost caramelized.
Serve over cauliflower rice.