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Serves
US | Metric
Ingredients
Rub
  • 6 Chicken thighs
  • 1 Heaped tablespoon Paprika
  • 1 Heaped tablespoon Chinese five spice
  • 1 Heaped tablespoon Salt
  • 2 tsps Ground ginger
  • 2 tsps Garlic powder
  • 2 tsps Onion powder
  • 4 tbsps Oil
Glaze
  • 200 ml Hoisin sauce
  • 4 tbsps Dark soy sauce
  • 2 tbsps Honey
  • 3 tbsps Sesame oil
  • 1 Heaped teaspoon Garlic paste
Garnish
  • 3 Spring onions diced
  • Sesame seeds
  • Sriracha mayo
Hoisin & Sesame Chicken Thighs Hoisin & Sesame Chicken Thighs
Hoisin & Sesame Chicken Thighs

Spiced chicken thighs with a sweet sticky hoisin glaze!

Prep 20 minutes
Total 40 minutes

Preheat oven to 200℃


Mix the rub ingredients including the oil and pour over chicken thighs. Rub the thighs to ensure they’re fully coated.


Heat oil in an iron skillet on a high heat and throw in the chicken thighs skin side down. Cook until skin is crispy and then flip for a couple of minutes. This is just to get a nice colour, so don’t worry about them being cooked through.


Mix the glaze ingredients in a bowl and spoon half over the chicken thighs then transfer to the oven for 15 minutes, spooning over the remaining glaze mix halfway through.


Serve covered in spring onions, sesame seeds and sriracha mayo.


Hoisin & Sesame Chicken Thighs Hoisin & Sesame Chicken Thighs
Hoisin & Sesame Chicken Thighs

Spiced chicken thighs with a sweet sticky hoisin glaze!

favorite
print
like
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Rub
  • 6 Chicken thighs
  • 1 Heaped tablespoon Paprika
  • 1 Heaped tablespoon Chinese five spice
  • 1 Heaped tablespoon Salt
  • 2 tsps Ground ginger
  • 2 tsps Garlic powder
  • 2 tsps Onion powder
  • 4 tbsps Oil
Glaze
  • 200 ml Hoisin sauce
  • 4 tbsps Dark soy sauce
  • 2 tbsps Honey
  • 3 tbsps Sesame oil
  • 1 Heaped teaspoon Garlic paste
Garnish
  • 3 Spring onions diced
  • Sesame seeds
  • Sriracha mayo

Preheat oven to 200℃


Mix the rub ingredients including the oil and pour over chicken thighs. Rub the thighs to ensure they’re fully coated.


Heat oil in an iron skillet on a high heat and throw in the chicken thighs skin side down. Cook until skin is crispy and then flip for a couple of minutes. This is just to get a nice colour, so don’t worry about them being cooked through.


Mix the glaze ingredients in a bowl and spoon half over the chicken thighs then transfer to the oven for 15 minutes, spooning over the remaining glaze mix halfway through.


Serve covered in spring onions, sesame seeds and sriracha mayo.