Hoisin Chicken Thighs (Print Version)
# Ingredients:
→ Main
01 -
1 pound chicken thighs with skin and bones
→ Marinade
02 -
4 tablespoons of hoisin sauce
03 -
Three minced garlic cloves
04 -
Green onions, 2 finely chopped
05 -
A tablespoon of regular soy sauce
06 -
1 tablespoon of sesame oil
07 -
A pinch (¼ teaspoon) of black or white pepper
# Instructions:
01 -
Mix all the marinade stuff in a small bowl. Use a sealable bag or container and pour the mixture in.
02 -
Toss the chicken thighs into that marinade mix. Pop them in the fridge for at least an hour, but overnight is even better if you can wait.
03 -
Heat your oven to 355°F. Lay out the chicken on a baking tray or dish with parchment paper or foil underneath. Keep some marinade to the side for basting later.
04 -
Let the chicken bake for 35 minutes. Every 10 minutes, spread a bit of reserved marinade over the top. It’s done when the thickest part’s internal heat hits 165°F or the juice is clear.
05 -
Let the baked chicken sit for five minutes to cool just a little. During that time, heat the leftover marinade in a small pan until it starts simmering, then turn it off. Pour that sauce over the chicken for a glaze.
# Notes:
01 -
These baked chicken thighs turn out juicy and soft with a rich soy-hoisin glaze that's perfect for a fast family meal.
02 -
Stick to hoisin sauce—don’t confuse it with oyster sauce!