Baked chicken with glaze. Need suggestions.

I have a chicken thigh recipe that I’ve made a lot, involving baking the thighs until almost done, and then adding a sauce or glaze to the top for the last 15-20 minutes of cooking. The original recipe called for this sauce to be equal parts soy sauce, chili sauce, and honey, with a little ginger added in. It’s pretty good, but I’m in the mood for something different. I was going to do a hoisin/five-spice glaze, but unfortunately we’re out of hoisin sauce.

OK, so, ingredients I have around here that could conceivably be used for such a purpose: honey, soy sauce, ketchup, Dijon mustard, oyster sauce, peanut butter, coconut milk, mirin, cider vinegar, white vinegar, red wine, sesame oil, Worcestershire sauce, Tabasco, brown sugar, pecans, and a wide variety of spices, except not cumin because we’re out of that. Oh, also fresh garlic and onions are a possibility. And probably some other stuff I forgot to mention so if there’s something really basic that isn’t in my list, we likely have it.

So, um, devise a sauce for me! Please.

If it were me I’d just go with the oyster sauce and a little sesame oil, but I’m simple like that.

ketchip + cider vinegar + W’shire sauce + mustard

Do you have liquid smoke on hand? One tiny dash of that to the above and you have an ersatz BBQ sauce, especially if you add finely grated onion.

Ooh. We do indeed have liquid smoke. That sounds pretty good, although the oyster sauce does too. Decisions.

Currant jelly and basil

Apricot jam.

Equal parts mustard & honey, a little olive oil and nice vinegar or lemon juice - maybe a clove or two of very finely chopped garlic - some salt and pepper. Mix up to a sticky liquid. Rub on chicken. Put in oven. Eat when done.

My usual way of preparing baked chicken thigh is: 1 part sesame oil+4 parts red wine or sherry+ 4 parts soy sauce + diced garlic.

OK, went with oyster sauce and soy sauce and it turned out delicious. I am saving the rest of these suggestions for next time, though!