Prep time: 15 minutes
Total time: about 1 1/2 hours (1 hour resting)
1/2 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp seasoned rice-wine vinegar
1 Tbsp honey
2 tsp minced fresh ginger
2 cloves garlic, minced
1 tsp toasted sesame oil
Black pepper, to taste
12 small boneless, skinless chicken thighs (about 2 lb), trimmed
1/4 cup minced scallions (optional)
2 tsp toasted sesame seeds (optional)
Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish 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 baking dish, turning to coat. Cover and refrigerate for 1 hour.
Heat a grill or grill pan to medium-high (or, alternately, heat the broiler). Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn, and cook 30 seconds more. Move to a platter; shower with the scallions and sesame seeds, if desired. Serve with edamame-corn salad.
Ideas for picky eaters: Spoon some rice into a small Chinese-takeout container. Top with some of the chicken, sliced up, and a sprinkle of sesame seeds. Ring your own doorbell!