1/2 cup hoisin sauce
1 teaspoon ginger ; minced
1/2 teaspoon red pepper
4 cloves garlic ; minced
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
8 chicken thighs ; skinned


Preheat oven to 500°F.

Whisk together all ingredients except chicken, then coat chicken all over with sauce.

Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

Makes 4 servings.