Sticky Soy-Hoisin Chicken Thighs

Sticky Soy-Hoisin Chicken ThighsRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
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.


Serves 6 (serving size: 1 thigh)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes

Nutritional 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


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


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.


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