Sticky Soy-Hoisin Chicken Thighs
USCmom Posted: 01/02/14
tpetricini Posted: 07/15/14
Simple and really great!
sukeedog Posted: 12/14/13
Easy and delicious. I broiled them on a rack about 8 minutes per side instead of baking them to get more of a grilled/charred/caramelized effect. Served over the Fried Brown Rice with Red Pepper and Almond from the same issue (CL Dec 2013), but with cashews instead of almonds - another simple but tasty recipe, and a great accompaniment to this one.
AnglWords Posted: 03/13/14
This was yummy and so easy to make - a real keeper. I made the marinade in the morning to save time in the evening. The recipe said "bone-in chicken thighs", but I wasn't sure if I was to remove the skin as it is Cooking Light. The fat content was high in the recipe. Anyway, I used skinless; and my husband loved it. Really flavorful. I served it with jasmine rice with butter, onion and fresh basil and also Roasted Green Beans with Browned Balsamic Butter. (See CL recipe Roasted Asparagus with Browned Balsamic Butter. I cut the recipe in half and use 1 lb. green beans.)
bryanhope Posted: 06/09/14
Followed recipe but cooked thighs on grill-skin side up direct heat 15 minutes. Skin side up basted with marinade indirect 25 minutes. Excellent.
mojoinaz Posted: 01/09/14
We thought this was quite good and an easy recipe to make for a tasty but simple week night dinner. Would make again.