This dish combines the rich, savory flavors of hoisin sauce with succulent chicken thighs, resulting in a dish that’s both crispy on the outside and tender on the inside.
Ingredients
Scale:
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tablespoon vegetable oil (for searing)
Instructions
In a mixing bowl, combine hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the ingredients are well blended.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your oven to 425°F (220°C).
In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Season both sides with salt and pepper. Place the chicken thighs skin-side down in the hot skillet. Sear for about 5-7 minutes, or until the skin is golden brown and crispy.
Carefully flip the chicken thighs to skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
During the last 5 minutes of cooking, brush any remaining marinade over the chicken thighs.
Remove the skillet from the oven. Let the chicken rest for 5 minutes before serving.
