Hoisin Bbq Glazed Chicken Thighs Recipes

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HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

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

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

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

HOISIN GLAZED CHICKEN THIGHS



Hoisin Glazed Chicken Thighs image

Make and share this Hoisin Glazed Chicken Thighs recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken thighs
1/4 cup hoisin sauce
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 green onion, chopped
cooking spray

Steps:

  • Place the thighs in a glass baking dish.
  • Combine hoisin sauce, barbecue sauce, Worcestershire, and green onion. Pour over the thighs.
  • Refrigerate for 1-12 hours.
  • Coat the grill with cooking spray and preheat for 5 minutes.
  • Discard the marinade and grill the thighs for 5-7 minutes.

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

I found this recipe in the June 2010 Parenting magazine. I just made this recipe tonight for dinner...and boy did my husband and I really enjoy it!! Using chicken thighs really provided a moist piece of meat. Give this recipe a try, you won't be sorry.

Provided by Johnsdeere

Categories     Chicken

Time 1h25m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice-wine vinegar (I used regular vinegar)
1 tablespoon honey
2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1 teaspoon sesame oil
12 small boneless skinless chicken thighs, trimmed (about 2lb)
1/4 cup scallion, sliced (optional)
2 teaspoons sesame seeds, toasted (optional)

Steps:

  • 1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour.
  • 2. Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.

CRISPY-SKIN HOISIN BBQ CHICKEN



Crispy-Skin Hoisin BBQ Chicken image

Provided by Food Network

Time 13h5m

Yield 4 servings (1 leg quarter or 2 thighs a serving)

Number Of Ingredients 10

1/2 cup soy sauce
Juice of 1 lemon
2 scallions, cut into 1-inch pieces
2 cloves garlic, minced
Freshly ground pepper
4 chicken quarters or 8 bone-in chicken thighs
2 tablespoons packed light brown sugar
1 teaspoon grated fresh ginger
1/2 cup water
1/4 cup hoisin sauce

Steps:

  • Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
  • Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
  • Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
  • Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
  • Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.

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