4 pounds chicken about 12-16 drumsticks, depending on size

1 1/2 cups low-sodium soy sauce

1/2 cup brown sugar

4-6 tablespoons garlic chili paste

2 cloves minced garlic

Combine the soy sauce, sugar, and chili paste in a large measuring cup or bowl and whisk to combine. Pour HALF the marinade into a separate container and refrigerate until needed, this will be the glaze on the chicken.

Place the chicken in a gallon-size zip-close bag or airtight container. Cover with the remaining marinade and seal. Place in the refrigerator, turning the bag every hour or two until ready to cook. Marinate for 4 – 6 hours.

30 – 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.

Oven Baking Directions

Preheat the oven to 400 degrees. Place the chicken pieces on a foil-lined baking sheet, and discard all the marinade that has touched the chicken. Bake the chicken for 30 minutes.

Remove the chicken from the oven, turn the pieces over, and return the chicken to the oven. Bake an additional 8-10 minutes until the juices run clear when pierced with a knife. While the chicken finishes baking, place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer for about 5 minutes.

Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken.