Chicken thighs are an easy and economical main course. They are a favorite for family dinners, as you can adjust the quantity to feed one, two or a crowd. They make great leftovers too! Chicken thighs are so versatile, and can be adapted to many cuisines, from this simple Chicken Thighs with Andouille Sausage, to my Tex-Mex Chicken Thighs. In today’s recipe, I’m giving them a fun Asian twist with just a brush of Hoisin Sauce and a side of fried rice.
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- 4 chicken thighs
- 1/2 tsp. garlic granules
- 1/2 tsp. ginger powder
- cooking spray
- 4 tbsp. gluten free Hoisin sauce
- toasted sesame seeds for garnish, optional
- chopped fresh chives for garnish, optional
- Fried Rice for serving (get the recipe here!)
If you haven’t made fried rice before, check out my easy, basic recipe here. You can pair it with seafood, pork, poultry or jazz it up with bean sprouts or more veggies.
Rinse the chicken thighs and pat dry. Trim excess fat and sprinkle the thighs with garlic and ginger powder. Mist a cast iron braising pan or Dutch oven with cooking spray. Arrange the thighs in the pan, cover and bake for 75 minutes at 350º.
Liberally brush the thighs with hoisin sauce and cook uncovered for an additional 15 minutes.
While the chicken was cooking, I made my fried rice. You can get the basic recipe here. I plated the chicken over the rice for a nice presentation.
For an extra garnish, you can sprinkle with toasted sesame seeds and chopped fresh chives.
Notes ♪♫ Hoisin sauce is a staple in Asian cooking. Not all brands are gluten free, so be sure to check the label. I used Sunluck Hoisin Sauce in this recipe, available in the Asian aisle at your grocer or you can get it online.