Hoisin Chicken Thighs Recipes

HOISIN CHICKEN THIGHS

Steps:

• Combine hoisin sauce, beer, ginger, garlic, soy sauce, and brown sugar in a large bowl. Remove 1/2 cup of this mixture and reserve. Add chicken thighs to bowl, turn to coat. Cover and refrigerate, turning occasionally, at least 2 hours or over night.
• Prepare grill for direct cooking.
• Remove chicken from hoisin mixture and place, skin side down, on lightly oiled grate over medium-high heat. Grill 10 minutes; turn and brush with 1/3 of reserved hoisin mixture. Grill an additional 10 minutes; turn again and brush with another 1/3 of the hoisin mixture. Grill 5 minutes more and turn chicken one last time and brush with remaining hoisin mix. Grill 4 to 6 minutes longer until cooked through and instant read thermometer reads 170°F at thickest part of thigh.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

HOISIN CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix honey, hoisin sauce, ketchup, orange juice, mustard, ginger, Worcestershire sauce, garlic, orange zest, and cayenne pepper together in a 9x13-inch baking dish. Add chicken thighs and coat with the mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 1 hour, basting at least 3 times. Remove foil and continue baking, uncovered, until chicken is browned on top, about 15 minutes.

SPICY HOISIN CHICKEN

Steps:

• Preheat oven to 500°F.
• Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

HOISIN GLAZED CHICKEN THIGHS

Steps:

• Combine all rub ingredients except chicken in a small bowl; rub over both sides of chicken.
• Heat grill. Combine all glaze ingredients in small bowl. Grill chicken, covered, over medium heat or coal 4-6 minutes or until lightly browned, turning once.
• Reduce heat to low. Grill, covered an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.