Hoisin Chicken Thighs
"From PILCookbooks.com. Cooking with Beer. Here is a great recipe for homemade Hoisin sauce. Recipe #425938. Preparation Time doesn't include marinating."
photo by I'mPat
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1⁄2 cup hoisin sauce
- 1⁄2 cup beer
- 2 tablespoons grated fresh ginger
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons packed dark brown sugar
- 8 chicken thighs (about 2 1/2 pounds)
directions
- Combine hoisin sauce, beer, ginger, garlic, soy sauce, and brown sugar in a large bowl. Remove 1/2 cup of this mixture and reserve. Add chicken thighs to bowl, turn to coat. Cover and refrigerate, turning occasionally, at least 2 hours or over night.
- Prepare grill for direct cooking.
- Remove chicken from hoisin mixture and place, skin side down, on lightly oiled grate over medium-high heat. Grill 10 minutes; turn and brush with 1/3 of reserved hoisin mixture. Grill an additional 10 minutes; turn again and brush with another 1/3 of the hoisin mixture. Grill 5 minutes more and turn chicken one last time and brush with remaining hoisin mix. Grill 4 to 6 minutes longer until cooked through and instant read thermometer reads 170°F at thickest part of thigh.
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Reviews
-
I am really looking forward to warmer weather so I can grill these. I did them in the oven, and they were great, and I think will be even better over the fire! I also think this delicious marinade would be good on a pork tenderloin. -
Delicious! I marinated for 8 hours, and grilled on a charcoal grill. I did use boneless, skinless thighs, so I reduced the cooking time. Otherwise, I followed the recipe exactly. Such juicy, tender chicken!! The sugar in the marinade caused flare-ups, but if you watch closely you can control this. I loved this marinade, and will use it again. Made for a welcome home for my son coming home for Christmas from college....he loved this! -
This made a wonderful summer meal. I marinated the chicken thighs overnight and there was so much flavor in the chicken. The glaze was nice although did char easily. I think this would make tasty chicken wings too. Served with lime & cilantro rice and sesame slaw. Thank you for sharing the recipe! -
Too cold for the b-b-q/grill and well I just don't do iit anyway, so made in the frypan (was considering oven method as per Mikekey's suggestion) but oppted for frypan and it took just over 30 minutes for some of the lovely moist boneless/ckinless chicken thighes and well the up was I had some lovely sauce in the pan to serve over them (would be great with rice and to drizzle over that as well). Made for PapaD's cookathon,
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