Recipe

Boneless Ginger-hoisin Chicken Thighs Recipe

	Kitchenwitchcooks / All my dishes 2 months, 4 weeks ago Easy to make and cook - takes time to marinate - a great make ahead meal. Prep:20m Cook:15m Servings:4	Kitchenwitc
	yummalicious and fingerlickin good

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Ingredients

1/2 cup coarsely chopped peeled fresh ginger

1 tablespoon coarsely chopped garlic (about 2 large cloves)

1/2 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons sugar

1/4 cup water

8 large chicken thighs boned

To bone thighs: Turn them skin side down, cut along both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside. Place the first 6 ingredients in a food processor or a blender. Process for a few minutes, or until you have a smooth puree.

Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the giner-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refirgerate for at least 6 hours, up to 24 hours.

When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 minutes until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minuts more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates.

Directions

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