1/2 cup coarsely chopped peeled fresh ginger
1 tbsp coarsely chopped garlic (about 2 large cloves)
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp sugar
1/4 cup water
8 large chicken thighs boned
How to prepare
To bone thighs: Turn them skin side down, cut along both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside. Place the first 6 ingredients in a food processor or a blender. Process for a few min, or until you have a smooth puree.
Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the ginger hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refrigerate for at least 6 hours, up to 24 hours.
When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 min until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minutes more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates.
NOTES: We skin the thighs. Still tastes great. Last time, he replaced the water with porter. Really delicious. Also works great on the BBQ. Can be done with breasts, but poundthem THIN. Broiling, as opposed to baking, really makes a difference in the taste.