Isn’t this weather great? We sure need it. Puts me in the mood for baking. Get yourself over to R & R and pick up some nice, big chicken thighs. Tell ’em Dave sent ya.
Grilled Asian Chicken Thighs
16 bone in-skin on chicken thighs
1/2 cup hoisin sauce
1/2 cup honey
1/2 cup soy sauce
¼ cup orange juice
8 cloves garlic, minced
¼ cup chopped green onion
2 teaspoons grated fresh ginger
1 teaspoon cayenne pepper
More chopped green onion and sesame seeds for garnish
1. In a large bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, green onion, ginger and cayenne pepper.
2. Put the chicken thighs in Ziploc bags and marinate at least 1 hour in refrigerator.
3. Remove chicken and place marinade in small saucepan over medium high heat; boil 2 minutes.
4. Place the chicken on a sheet pan with a wire rack to drain and come to room temperature.
5. Heat the grill to medium and cook the thighs for about 10 minutes, turn and cook another 10 minutes more, basting occasionally with the boiled marinade until thighs are done. They should reach an internal temperature of at least 160 degrees on a digital thermometer. If they are not done, turn and baste while they cook a little longer. Don’t let them catch on fire! Move off the heat while cooking if necessary.
6. Platter the cooked chicken on a large platter and garnish with green onions and sesame seeds if you like.