Food & Recipes

Hoisin-Glazed Chicken Thighs

by Laraine Perri

Hoisin-Glazed Chicken Thighs

Make your own Chinese takeout with these hoisin-glazed chicken thighs

Prep time: 15 minutes

Total time: about 1 1/2 hours (1 hour resting)

Serves: 6


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)


  1. 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.

  2. 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!