• Leigh

Eat In Hoisin Chicken Thighs With Crispy Vegetables


Save a lot of money by eating in rather than getting take-out Hoisin Chicken. Bone-in, skin-on chicken thighs often can be found on sale and make a great, easy meal. The skin helps keep the thighs moist, and cooking them on the bone helps with the flavor. The recipe for these Hoisin Chicken Thighs is simple, and the thighs bake in the oven in about an hour while you do other things (like shower and don your bunny slippers). Rather than waiting in line for take-out food, you save time as well as money by cooking at home. You'll probably also have lots of tasty leftovers to take to work next week. Your co-workers will be envious when they smell the savory-sweet-pungent thighs warming in the microwave.

Because this should be a nutritious as well as easy dinner, how about some vegetables with those chicken thighs? A mixture of crispy broccoli, sweet carrots, and snow peas cooks in minutes in the juices and glaze left from the chicken thighs--no extra pan needed, meaning clean-up should be easy. If you'd like something to catch the tasty garlicky-gingery juices, you can start some brown rice cooking when you put the chicken thighs in to bake. The rice will be ready in about 40 minutes--just before you need to check the chicken to see if it's done.

Hoisin Chicken Thighs -- Serves 4+

8-10 bone-in, skin-on chicken thighs (yes, you can substitute chicken legs, if you'd prefer)

1/2 cup of hoisin sauce

2 tablespoons of reduced-sodium soy sauce

1 tablespoon of rice wine vinegar

1/4 cup of orange juice

1 tablespoon of honey

2 teaspoons of minced ginger

2 cloves of minced garlic

1 teaspoon of sesame oil

1 tablespoon of sesame seeds

Crispy Vegetables

2-3 cups of broccoli florets

1/2 cup of thinly sliced carrots

1 - 1 1/2 cups of snow peas

1 teaspoon of sesame seeds

Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Coat the foil with non-stick cooking spray. Trim the thighs of excess fat (use kitchen shears to make the job easier) and loosen the skin from the tops of the thighs. In a measuring cup combine the hoisin sauce, soy sauce, rice wine vinegar, orange juice, honey, ginger, garlic, and sesame oil, mixing them well. Place the chicken, skin-side up on the baking sheet. Spoon about a third of the hoisin mixture over the thighs, spooning some under the skin and on the bottom-side of the thighs. Sprinkle the thighs with 1 tablespoon of the sesame seeds. Bake the thighs for about 50 minutes or until a meat thermometer registers 165 degrees and/or the juices run clear. Spoon a little more glaze on the thighs and heat the broiler. Broil the thighs for just a few minutes, watching them closely so they don't burn, until the tops caramelize a bit. Remove the thighs from the oven, return the oven temperature to 375 degrees, and put the thighs on a plate or dish and tent them with aluminum foil. Add the broccoli to the juices and glaze remaining in the baking sheet and toss/stir the broccoli to coat it with some of the glaze. Place the broccoli in the oven and let it cook for about 5 minutes. It should still be green and crispy. Add the carrots and snow peas to the baking sheet, mixing them with the broccoli. Sprinkle the vegetables with the teaspoon of sesame seeds and put them in the oven for 3-5 minutes or just until the snow peas and carrots have reached the crisp-tender stage. Serve the thighs with some of the vegetable mixture and a little of the remaining sauce.

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