DIRECTIONS:

Preheat oven to 425 degrees. For the marinade, whisk 1/2 cup Cookies Korean Sauce and 1/2 cup water together until smooth. Pour the marinade into a large plastic zipper bag. Place the chicken thighs into the bag containing the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken and refrigerate for 1 hour, turning bag once or twice. Remove the chicken from the bag and discard used marinade. Place chicken thighs into a 9×13 inch baking dish and brush with 1/2 cup of Cookies Korean Sauce. Bake 30 minutes, basting one more time after 10 minutes. An instant-read thermometer inserted into a chicken thigh should read 165 degrees F. Let stand for 5 to 10 minutes then serve. Sprinkle with green onions if desired.