Spicy Sweet Chicken

This dish was adapted from a hot wings recipe. I love hot wings, but I find that they are a little difficult to eat and you leave a lot of the meat on the bone. I made these with boneless skinless chicken thighs. I like the thighs better for this than the breasts because they are more flavorful.
It was good, but I didn't make it spicy enough. I was worried it would be TOO spicy and it wasn't even all that spicy. Next time I'll stick with the recommended heat next time. 
This would also be delicious over tofu, but we had been very vegetarian for a while and it was time for a meat based dish.

Spicy Sweet Chicken - Adapted from Pioneer Woman's Asian Hot Wings

6-8 boneless, skinless chicken thighs
3/4 cup plum jelly
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced garlic
1 tablespoon red pepper flakes (this is what I should have used. I only used about 1/2 the amount)
3 jalapenos, minced fine

Preheat the oven to 375 degrees.
Place chicken thighs in an oiled casserole dish and spray with cooking spray. Cook for about 15-20 min or until internal temperature is 160 degrees.
Add the plum jelly to a small saucepan. Stir in the soy sauce and rice wine vinegar. Add brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. 

Pour the sauce over top of chicken, reserving some sauce for serving. Bake in the oven for 15 minutes.

Place the chicken on plates, and then spoon extra sauce over the top.
Serve with rice and a cooling salad. (I used jasmine rice.)