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Boneless Ginger-Hoisin Chicken Thighs

Recipe Link: source:Dean and Deluca Cookbook

List of Ingredients





1/2 cup coarsely chopped peeled fresh ginger
1 tablespoon coarsely chopped garlic (about 2 large cloves)
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup water
8 large chicken thighs boned



Recipe



To bone thighs: Turn them skin side down, cut along both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside.
Place the first 6 ingredients in a food processor or a blender. Process for a few minutes, or until you have a smooth puree.

Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the giner-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refirgerate for at least 6 hours, up to 24 hours.

When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 minutes until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minuts more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates.