2-3teaspoons chili garlic sauce(depending on heat level desired)
1teaspoonginger paste
6chicken thighs, bone-in, skin on
Kosher or fine sea salt
Black pepper
3green onions, thinly sliced
2tablespoonssesame seeds
Instructions
In a small bowl, combine ponzu sauce, honey, vegetable oil, vinegar, chili garlic sauce, and ginger. Whisk to combine.
Pat chicken thighs dry and season on both sides with salt and pepper. Place in a large food storage bag, add the marinade, flip several times, and let sit at room temperature for 20-30 minutes, flipping the bag several times.
Preheat oven to 425°F.
Transfer chicken and marinade to a cast iron skillet or baking dish skin-side down. Bake for 35-40 minutes, flipping the chicken over once. Place under broiler for 5 minutes until slightly charred around the edges. The chicken should have an internal temperature of 165°F.