Sticky Soy-Hoisin Chicken Thighs

I thought reusing a marinade after it has been in contact with raw chicken was unsafe.  This recipe reheats the marinade for 3 minutes and adds whatever is left to the cooked chicken?  

Very good!  I followed the ingredients but changed the method - I wanted to grill them.  I wrapped the thighs in two packages of heavy-duty aluminum foil and grilled them at 450 degrees for about 15-20 minutes.  After opening the packages I reduced the heat and finished them on the grates, basting with the reduced marinade as directed.  They were delicious!  Careful with the heat - no higher than medium or they will stick and burn.

Simple and really great!

Followed recipe but cooked thighs on grill-skin side up direct heat 15 minutes. Skin side up basted with marinade indirect 25 minutes. Excellent.

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.)

We thought this was quite good and an easy recipe to make for a tasty but simple week night dinner. Would make again.

Delicious!

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.