These thighs are moist and juicy, and need no marinating thanks to this zesty glaze
Dark meat chicken has a bad rap because of fat, but a majority of the fat in chicken thighs is unsaturated
You can significantly reduce the saturated fats by opting for skinless thighs
This recipe uses mostly pantry items, can be on the table in less than an hour, and makes a great mid-week meal
Preheating the skillet before placing the chicken in will ensure a good roast on the bottom
Serve with a side of steamed green veggies to dunk in the hot skillet when the chicken is done
Easy Asian Skillet Chicken Thighs
The hoisin gives this dish a slight sweetness to balance the zest of the ginger
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Ingredients
- 4 bone in chicken thighs preferably organic
- Sea salt
- ¼ cup hoisin sauce
- 1 tbsp rice wine
- 1 tbsp tamari
- 2 tbsp stone ground mustard
- 1 tbsp good balsamic vinegar
- 2 cloves crushed garlic
- 2 tbsp fresh grated ginger
- ½ cup sliced scallions for garnish
Instructions
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Preheat oven to 350 degrees F convection roast
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Heat an ovenproof skillet on the center rack of the oven
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Meanwhile, in a small skillet, stir together hoisin, rice wine, tamari, mustard, vinegar, garlic, ginger
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Gently heat hoisin mixture, and reduce to a paste, about 5 minutes
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Remove preheated skillet from oven and carefully place thighs skin side up
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Add a generous pinch of sea salt to chicken, and return skillet to oven for 30 minutes
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Baste chicken with hoisin mixture, and return to oven until chicken achieves a minimum internal temperature of 165 degrees F
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Garnish with chopped scallions, and serve with steamed green veggies
