Monday, August 30, 2010
Hoisin-Glazed Chicken Thighs
*Adapted from Parenting magazine, June 2010.
PREP: 30 minutes hands-on + 1 hour marinating
1/2 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp seasoned rice-wine vinegar
1 Tbsp honey
2 tsp minced fresh ginger (or 1/8 tsp dried ground ginger)
2 cloves garlic, minced
1 tsp toasted sesame oil
black pepper, to taste
12 small boneless, skinless chicken thighs (about 2 lbs), trimmed
1/4 cup minced scallions (green onions)
2 tsp toasted sesame seeds (optional)
1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a large plastic bowl (with lid). Pour 1/4 cup of the mixture into a small plastic container with a lid and reserve in the refrigerator for coating the chicken later. Add the chicken to the larger container and coat with the rest of the sauce. Cover and refrigerate the marinated chicken for 1 hour.
2. Heat a grill or grill pan to medium-high (or, alternatively, heat the broiler). Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn, and cook 30 seconds more. Move to a platter, shower with the scallions and sesame seeds, if desired.
Serve with steamed rice and steamed vegetables such as snow peas, carrots, broccoli, corn, or edamame.