Saturday, September 27, 2008

Asian Barbecue Chicken

3 pounds boneless, skinless chicken thighs (about 8)
¼ cup hoisin sauce
¼ cup honey
¼ cup reduced-sodium soy sauce
2 tablespoons orange juice
4 minced cloves garlic
2 tablespoons chopped scallions
1 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
Sliced scallions for garnish
In a medium bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, scallions, ginger and cayenne pepper. Pour into recloseable plastic bag, add chicken, turn to coat, and marinate 1 to 2 hours in refrigerator. Remove chicken. Boil marinade in a small pan for 2 minutes. Arrange thighs on rack of broiler pan coated with cooking spray. Place rack on foil-lined broiler pan; place pan on oven shelf on medium position. Broil about 7 minutes; turn and broil about 5 minutes more, basting occasionally with marinade until thighs are done, taking care not to burn. Garnish with scallions and serve.
I replace the honey with corn syrup or agave nectar since Andrew is allergic. I've also replaced the orange juice with lemon juice and it tastes just great as well.

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