Hoisin Chicken Thighs

Hoisin chicken thighs are oven-baked with a sticky hoisin glaze that caramelizes into a burnished mahogany finish. Bone-in skin-side up baking plus repeated baste-and-broil gives deeply flavored, savory-sweet chicken you can serve for an easy Asian dinner.

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Prep Time 10

Cook Time 30

marinating 30

Total Time 1 10

Servings: 4 servings

Course: Main Dish

Cuisine: Asian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Bone-in chicken thighs

4 bone-in chicken thighs Use 4 to 6 thighs; adjust to fit your pan in a single layer.

Hoisin glaze

0.333 cup hoisin sauce The base for the caramelized sweet-savory glaze.
2 tbsp soy sauce Adds salt and depth.
2 tbsp rice vinegar Brightens the glaze so it doesn’t taste cloying.
1 tbsp honey Helps the glaze caramelize.
1 tbsp sesame oil Adds aroma and a rounded savory flavor.
4 clove garlic Minced for even flavor throughout the marinade.
1 tsp ginger Grated for a fresh, zesty bite.
0.25 tsp five spice powder Optional, for warm spice complexity.

Garnish

0.25 sesame seeds Scatter on right after baking.
2 green onions Slice and garnish for fresh crunch.

Equipment

1 sheet pan

Method

Make the hoisin marinade

Whisk hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and five spice powder (if using) in a bowl until smooth.

Marinate the chicken

Add the chicken thighs to the marinade, turn to coat, and let marinate for 30 minutes in the refrigerator.

Bake

Preheat the oven to 425°F, then place chicken skin-side up on a sheet pan and bake for 25 minutes.

Caramelize

Baste the chicken with more hoisin glaze, then bake 10 minutes until the glaze looks burnished and caramelized.

Extra caramelization

Broil for 2 to 3 minutes until the surface is darker and more caramelized, watching closely to prevent scorching.

Serve

Garnish with sesame seeds and sliced green onions, then serve hot.

Notes

For best caramelization, keep the chicken skin-side up and baste once during the middle bake so the glaze can tacky-set before the broil. Refrigerate leftovers up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. Dietary swap: use tamari instead of soy sauce for a gluten-free version while keeping the same amounts.