Chicken with Hoisin Sauce

Five pantry ingredients turn chicken thighs into something that tastes like it came from a Chinese restaurant. The marinade leans on hoisin sauce, thick, sweet and savory, rounded out with soy sauce, rice vinegar and a touch of sugar for balance.

Boneless, skinless chicken thighs are the right cut here. They stay juicy and forgiving under the broiler’s high heat, where lean breasts would dry out, and their richer flavor stands up to the bold marinade.

The broiling is where the magic happens. Brushing the chicken with the reserved marinade as it cooks builds a sticky, caramelized glaze, and the intense top heat chars the edges the way a good grill would.

Give it at least an hour in the marinade so the flavor sinks in, then it cooks in under twenty minutes. Serve over rice with steamed greens to round out the plate.

Pro Tips

• Marinate at least an hour, longer if you can, so the hoisin flavor penetrates.
• Set aside marinade for basting before it touches raw chicken, or boil the used marinade before brushing near the end.
• Cook thighs to about 175°F (80°C); they turn most tender slightly past the minimum safe temperature.
• Watch closely under the broiler; the sugary marinade can scorch fast.

Variations

• Add grated ginger, garlic or a drizzle of sesame oil to the marinade.
• Stir in sriracha or chili-garlic sauce for heat.
• Use the same marinade on pork, salmon or tofu.