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Sticky Hoisin Glazed Chicken Thighs

Boneless chicken thighs coated in a sticky glaze made with hoisin sauce, soy, garlic and ginger
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 servings

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