Ingredients

• 1/3 cup rice vinegar
• 5 tablespoons Truvía® Brown Sugar Blend
• 1/4 cup low sodium soy sauce
• 3 tablespoons sesame oil
• 1 teaspoon dry mustard
• 3 tablespoons garlic, minced
• 1 tablespoon hot sauce (such as Siracha)
• 8 bone-in chicken thighs
• 2 tablespoons green onion, sliced
• 2 tablespoons toasted sesame seeds

Preparation

1. Whisk together rice vinegar, Truvía^® Brown Sugar Blend, soy sauce, sesame oil, mustard, garlic and hot sauce in medium bowl. Store refrigerated until ready to use. Can be made 3 days ahead and stored in refrigerator.

2. Pour ingredients into zip lock bag or shallow 9×13 baking pan. Add chicken things and turn to coat. Marinate in refrigerator at least 2 hours, up to 8.

3. Preheat oven to 400°F.

4. Drain chicken, reserving marinade. Place chicken on parchment lined baking sheet and bake 30 minutes, until juices run clear and internal temperature reaches 165°F.

5. Pour leftover marinade into saucepan and bring to a boil, then simmer for ten minutes. Transfer to a small bowl for serving.

6. Garnish chicken with green onion and sesame seeds. Serve chicken immediately, passing sauce separately.