Soy Glazed Chicken

In a large bowl, add soy sauce, orange juice, oil, agave, rice vinegar, chili garlic sauce, garlic, salt and pepper. Whisk to combine. Add chicken and turn to coat. Cover bowl with plastic wrap and place in the refrigerator, let marinate overnight.

Preheat oven to 425ºF. Line a cookie sheet with aluminum foil and place a cookie rack on top of the foil (this prevents the chicken from sitting in the drippings and allows it to get crispy). Line the chicken thighs on top of the cookie rack and sprinkle with salt and pepper.

Pour the marinade in a medium-sized saucepan. Add cornstarch and brown sugar, whisk to combine. Cook on medium heat until the mixture boils and reduces into a thick glaze, about 3 minutes. Brush chicken with glaze and place in the oven. Cook for 35-40 minutes, or until the internal temperature reaches 165ºF, brushing the chicken with the glaze every 10 minutes.