Hoisin-Glazed Chicken Thighs

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze. The thighs start cooking over medium heat so they develop a browned exterior, then finish over low heat until no longer pink.


2 tablespoons five-spice powder*
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons pepper
1 teaspoon dry mustard
16 bone-in skin-on chicken thighs


1 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon five-spice powder*

1. Combine all rub ingredients except chicken in small bowl; rub over both sides of chicken.

2. Heat grill. Combine all glaze ingredients in small bowl. Grill chicken, covered, over medium heat or coals 4 to 6 minutes or until lightly browned, turning once.

3. Reduce heat to low. Grill, covered, an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.

8 servings

PER SERVING: 455 calories, 24.5 g total fat (6 g saturated fat), 34.5 g protein, 23.5 g carbohydrate, 115 mg cholesterol, 2255 mg sodium, 3 g fiber

TIP *Five-spice powder is a prepared seasoning that often includes star anise, cloves, cinnamon, fennel seeds and pepper. It can be found in the spice or Asian foods section of the grocery store.

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