Holiday Chicken

Tags: holiday - dinner - chicken - Passover - Rosh Hashanah
Active Time: 10 minutes
Passive Time: 30 minutes + 2-3 day marinade step
Serves: 8

Chicken made from the leftover chicken from chicken soup

• Chicken thighs: 8, boned and with skin, cooked
• Chicken breasts: 2, boned and with skined, halved, cooked
• Duck sauce: 24 oz
• Thai chili sauce: 16 oz

• Proportions of sauce are inexact
• Use the chicken you cooked for 40 minutes making the chicken soup. Make 2-3 days ahead of time for best flavor; if it's more, then freeze and put into fridge 2 days before you cook it

1. Mix together duck sauce and thai chili sauce until the proportions seem right and it tastes good
2. Take the chicken you cooked for 40 minutes while making chicken soup and place in a glass baking dish. Pour sauce over chicken, turning the chicken to coat well
3. Let marinate in fridge 2-3 days
4. When ready to cook, put oven on low broil (about 425 degrees). Cook on bottom rack for 25 minutes then top rack for 5 minutes until browned