There was a half-full jar of hoisin sauce in the refrigerator and a package of chicken thighs in the freezer. It was time for the two to meet. I have done this recipe since October 2, 2004. I've used thighs and legs but thighs are our favorite. The original recipe calls for bone-in, skin-on chicken. If you use the bone-in, increase the roasting time to 30 minutes or so. It's especially good accompanied by fried rice. Any leftover pieces make a nice lunch for the cook the next day. It's the perfect picnic fare, accompanied by moist cloths for those not into "finger licking good". It was our contribution to a group picnic at the carillon concert at the Chicago Botanic gardens a few years ago where it was a big hit!
Spicy Hoisin Chicken inspired by Gourmet Magazine
1/2 cup hoisin sauce
1 tsp finely grated fresh ginger
4 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp sesame oil
1 Tbsp rice wine vinegar
8 chicken thighs, skinless and boneless
Preheat oven to 500 degrees
1. Oil a baking sheet, line with foil and oil the foil.
2. Whisk together all the ingredients except the chicken. Coat the chicken with the sauce and place in the pan in one layer, serving side up.
3. Place pan in the upper third of the oven and reduce the heat to 425.
4. Roast until the chicken is cooked through and the glaze is browned, about 20 minutes.