I can remember the first time I had hoisin sauce–it was a condiment for mu shu pork. I was probably not much older than Josh, and I loved it. Maybe taste buds are genetic, because Josh loves it too. True to its origins, it is a great accompaniment to pork, but we have found plenty of other uses for it as well–including chicken.
The first time I made this dish, I roasted a whole bird. That works fine, but this version is a little quicker. Plus, everyone gets plenty of dark meat, which in my household is a very good thing.
8 chicken thighs
4 teaspoons hoisin sauce
2 teaspoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Whisk together 2 teaspoons of the hoisin sauce and the remaining wet ingredients in a bowl. Add the chicken thighs. Coat thoroughly and set aside to marinade for at least a half hour.
Preheat oven to 425 degrees. Place the chicken thighs skin side up in a lightly oiled glass dish. Bake for about 30-40 minutes, until the skin is brown, but not burned. Whisk the remaining 2 teaspoons of hoisin sauce and lightly glaze each thigh. Return to the oven and cook for an additional five minutes. Glaze again and repeat every five minutes for a total of 15 minutes, or until the chicken is completely cooked.