• 1/2 cup coarsely chopped peeled fresh ginger shopping list
  • 1 tablespoon coarsely chopped garlic (about 2 large cloves) shopping list
  • 1/2 cup hoisin sauce shopping list
  • 2 tablespoons soy sauce shopping list
  • 2 tablespoons sugar shopping list
  • 1/4 cup water shopping list
  • 8 large chicken thighs boned shopping list
  • 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. shopping list
  • 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. shopping list
  • 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. shopping list

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Reviews & Comments 3

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    " It was excellent "
    terryr ate it and said...
    YummO !!
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    " It was excellent "
    a1patti ate it and said...
    Great recipe!!
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    " It was excellent "
    ttaaccoo ate it and said...
    This sounds delicious and easy! thank you for posting at GR. 5555555555555
    Was this review helpful? Yes Flag

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