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Easy Asian Skillet Chicken Thighs

The hoisin gives this dish a slight sweetness to balance the zest of the ginger

Course dinner, Entree, Main Course
Cuisine anti inflammatory, asian, Chicken, dairy free, gluten free
Keyword 30 Minute Meal, Asian, Barbecue, broccoli, Chicken, Comfort Food, Dairy Free, Entree, Garlic, Ginger, Keto, Low Carb, Quick, Roasted, Skillet
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

  1. Preheat oven to 350 degrees F convection roast

  2. Heat an ovenproof skillet on the center rack of the oven
  3. Meanwhile, in a small skillet, stir together hoisin, rice wine, tamari, mustard, vinegar, garlic, ginger
    Asian Chicken Glaze
  4. Gently heat hoisin mixture, and reduce to a paste, about 5 minutes
  5. Remove preheated skillet from oven and carefully place thighs skin side up
  6. Add a generous pinch of sea salt to chicken, and return skillet to oven for 30 minutes
  7. Baste chicken with hoisin mixture, and return to oven until chicken achieves a minimum internal temperature of 165 degrees F
    Skillet Chicken Thigh
  8. Garnish with chopped scallions, and serve with steamed green veggies
    Easy Asian Skillet Chicken Thighs