Sticky Hoisin Glazed Chicken Thighs
Boneless chicken thighs coated in a sticky glaze made with hoisin sauce, soy, garlic and ginger
Ingredients
Marinade
- 1/4 cup brown sugar
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp minced garlic
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1 tbsp sesame oil
Chicken and garnish
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
- 1/2 tbsp canola oil
- 2 green onions
- 1 tsp sesame seeds
Instructions
- Combine marinade ingredients in a small bowl. Place chicken thighs in a gallon-size zip lock bag and pour marinade over. Turn to coat. Marinate in refrigerator for 1 hour or overnight.
- Heat canola oil in large skillet over medium heat. Remove half of the thighs from the marinade, shaking to remove any excess marinade. Brown over medium to medium-high heat until thighs are 165 degrees. Remove to a plate and repeat with the other half. Remove second batch to plate.
- Add leftover marinade to skillet and heat to boiling, stirring and scraping the pan. Reduce to a thickened glaze. Return chicken to pan and coat with the glaze.
- Garnish with green onion and sesame seeds