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Boneless Ginger-Hoisin Chicken Thighs

Boneless Ginger-Hoisin Chicken Thighs

Boning chicken thighs is really a snap. You turn them skin side down, then cut along both sides of the bone with a sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Marinate the thigh and cook quickly for the best chicken part you've ever tasted. Serves 8 as part of a Chinese meal

SKU 720-Recipe

  • 8 Serves


  • 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


  1. Place the first six ingredients in the work bowl of a food processor. Process for a few minutes, or until you have a smooth purée.
  2. Score the underside of each chicken thigh with a knife, 1/4 inch deep, in 3 or 4 places. Rub the ginger-hoisin purée all over the chicken thighs, place them in a bowl, cover tightly, and refrigerate for at least 6 hours and up to 24 hours.
  3. 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, or until the skins are crunchy-brown. Turn the thighs over, and broil for 3 to 4 minutes more, or until the chicken is just cooked through. Transfer the chicken thighs to paper towels, and then to serving plates.