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- 6 chicken leg quarters
- 3 tablespoons soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- ⅓ cup of Organic Red Wine Vinegar
- ½ teaspoon sriracha sauce
- 1 teaspoon cornstarch
- 2 tablespoons of Garlic Infused Olive Oil
Preheat oven to 350degrees F.
In a bowl, mix the soy sauce, brown sugar, honey, Pinot Noir Wine Vinegar, sriracha and cornstarch in a non-stick pan until everything is well incorporated. Cook in a saucepan for 5 minutes over medium heat, set aside.
Wash chicken and completely dry with a towel. In a frying pan add the Garlic Infused Olive Oil and cook chicken over medium high heat for 10 minutes or until all sides are browned. Place chicken in a (foiled) baking sheet, add the sweet and sour sauce and coat evenly. Bake in the oven for 10-15 minutes uncovered so that the sauce will caramelize.
Serve hot over rice or with veggies.