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.
Provided by Papa D 1946-2012
Categories Chicken Thigh & Leg
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
GINGER SCENTED HONEY HOISIN CHICKEN THIGHS WITH SESAME
A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council.
Provided by Sharon123
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side.
- In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes.
- Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F Stir in sesame seeds.
- Place hot rice on serving platter, add chicken and sauce and garnish with scallions.
ONE-SKILLET SESAME CHICKEN THIGHS
This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
- Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
- Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 265 calories, Carbohydrate 14.2 g, Cholesterol 87.2 mg, Fat 11.7 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 3 g, Sodium 1031.5 mg, Sugar 12 g
SESAME CHICKEN THIGHS
Delicious fall-off-the-bone chicken thighs with a garlicky sesame seed dressing are so good on any night of the week! Serve with rice. Any remaining sauce is delicious over rice as well!
Provided by Wendy L Jackson
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
- Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
- Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
- Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle remaining sesame seeds over chicken before serving.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 1.9 g, Cholesterol 71.7 mg, Fat 19.5 g, Fiber 0.3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 886.3 mg, Sugar 0.4 g
HOISIN CHICKEN THIGHS WITH WINTER SQUASH
An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash.
Provided by lecole54
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken thighs into 1-1/2" pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
- Cut scallions, both whites and greens, into 1" lengths. Set aside ½ cup of the greens and reserve. There should be about 1-1/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well.
- Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender.
- Add reserved scallion greens, toss lightly, and serve with rice.
Nutrition Facts : Calories 318, Fat 10.2, SaturatedFat 2.3, Cholesterol 32, Sodium 1480.5, Carbohydrate 46.6, Fiber 5.5, Sugar 26.8, Protein 12.2
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