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Hoisin Chicken Thighs

Hoisin chicken thighs with a rich, deeply flavored hoisin glaze that caramelizes to a burnished mahogany as the skin bakes. Oven-baked and basted for sticky, savory-sweet Chinese-inspired flavor, finished with sesame seeds and green onions.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in chicken thighs Use 4–6 thighs based on size.
Hoisin glaze
  • 0.333 cup hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 4 garlic Minced.
  • 1 tsp ginger Grated.
  • 0.25 tsp five spice powder Optional.
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan

Method
 

Make the hoisin glaze
  1. Whisk hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and five spice powder (if using) until smooth.
  2. Let the glaze sit while you prepare the chicken so the flavors meld slightly.
Marinate the chicken
  1. Marinate the bone-in chicken thighs in the hoisin mixture for 30 minutes in the refrigerator.
  2. Transfer the marinated chicken to a sheet pan, arranging the thighs skin-side up.
Bake and caramelize
  1. Preheat oven to 425°F, then bake skin-side up for 25 minutes until the chicken is cooking through and the glaze starts to set.
  2. Baste the chicken with more hoisin glaze, then bake for 10 minutes until caramelized and burnished mahogany at the edges.
  3. Broil for 2–3 minutes to push the glaze into deeper caramelization with a slightly darker color on top.
Finish
  1. Rest briefly, then garnish with sesame seeds and sliced green onions before serving.

Notes

Pro tip: for the best caramelization, keep the thighs skin-side up the entire bake and broil only until the glaze darkens (watch closely to avoid burning). Refrigerate leftovers up to 3–4 days; freeze cooked chicken up to 2 months. For a lower-sugar option, use a reduced-sugar hoisin sauce and add a teaspoon less honey while keeping the rest the same.