Sriracha Glazed Baked Chicken

Recently, in an attempt to keep my waistline in check, I've been reading a lot of Cooking Light magazines. In the most recent issue, I came across a good looking recipe for a Grilled Sriracha Glazed Chicken, but as you know, I have a bit of a handicap when it comes to grilling. So here's my take on the recipe, changed up a bit to suit what I had on hand.

• 4 chicken drumsticks, skin on
• 4 chicken thighs, skin on
• about a tablespoon of olive oil, set aside in a little prep bowl
• salt and pepper to taste
• 2/3 cup pineapple preserves (the original recipe calls for mango jam, but I couldn't find it at Wegman's)
• 2 tbsp Sriracha sauce (you could also use Tabasco sauce- the taste is similar, but it's not nearly as thick, so I would cut it down to 1 tbsp in that case)
• 2 tbsp chopped fresh chives (I think the freeze-dried kind would be okay here too, but not the dry herbs)
• 2 tbsp seasoned rice wine vinegar

1. Preheat your oven to 350.
2. Prep chicken my arranging on a baking pan, skin side up, and brush with olive oil. Then season with salt and pepper.
3. While oven is heating, mix together the sriracha sauce, pineapple preserve, chives, and rice wine vinegar. Split into 2 bowls and set one aside to use when the chicken is cooked.
4. Brush chicken with a liberal amount of the sauce.
5. Bake chicken at 350 for 45-60 minutes or until cooked through, brushing with additional sauce about every 15-20 minutes or so.
6. Serve with spinach sauteed with minced garlic and olive oil and warm garlic loaf or other good bread.