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Sticky Soy-Hoisin Chicken Thighs

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 15 mins
Total time 1 hr, 10 mins
Yield Serves 6 (serving size: 1 thigh)
These chicken thighs are messy, but that's part of the fun. Serve with steamed sugar snap peas and hot cooked rice tossed with green onions.


  • 1/4 cup lower-sodium soy sauce
  • 3 tablespoons fresh orange juice
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons chili garlic sauce
  • 6 bone-in chicken thighs (about 2 pounds)
  • 1 teaspoon cornstarch
  • Cooking spray

Nutrition Information

  • calories 240
  • fat 13.3 g
  • satfat 3.6 g
  • monofat 5.6 g
  • polyfat 2.7 g
  • protein 20.8 g
  • carbohydrate 8.7 g
  • fiber 0.2 g
  • cholesterol 120 mg
  • iron 1.3 mg
  • sodium 494 mg
  • calcium 14 mg

How to Make It

  1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.

  2. Preheat oven to 450°.

  3. Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.

  4. Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush 1/2 cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Place chicken in a large bowl. Add remaining marinade mixture; toss well to thoroughly coat chicken.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit