My nana used to make this all the time growing up! Still is a hit today!

For a bit of extra heat, you can add a teaspoon of sriracha to the sauce mixture. If you prefer dark meat, chicken thighs work well in this recipe too. To save time, you can marinate the chicken in the sauce the night before and just pop it in the oven the next day. And if you’re cooking for a crowd, feel free to double the recipe – it scales up nicely and is always a hit at gatherings!