A quick little post to share a delicious, yet fast and easy chicken dish that we enjoyed a couple of nights ago. So much to love about sticky, finger-licking chicken thigh fillets that take only a few moments to prep and about half an hour to cook! These will be fabulous when the kids go back to school in a couple of week’s time and I’m looking for those fast mid-week meals once again!
Both adults and children alike enjoyed the hit of chilli, though feel free to reduce the amount of chilli sauce if you prefer a little less heat. Recipe inspired by and adapted from a Bill Granger recipe.
Hoisin Chicken | Gather and Graze
- 80ml/⅓ Cup Hoisin Sauce
- 1 Tablespoon (Chinese) Chilli & Garlic Sauce (or feel free to use a plain chilli sauce and add a couple of cloves of crushed garlic)
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Freshly-Squeezed Lemon Juice
- 1 Tablespoon Honey
- 2 Teaspoons Fresh Ginger (Grated)
- ½ Teaspoon Chinese Five Spice Powder
- 1kg (Approx 8) Free-Range Chicken Thigh Fillets (trimmed of any excess fat)
- 1 Tablespoon Toasted Sesame Seeds
In a large mixing bowl place the hoisin, chilli and soy sauces, the lemon juice, honey, ginger, garlic and Chinese Five Spice. Stir until well combined, then add the chicken and allow to marinate for about half an hour.
Pre-heat the oven to 200°C and line a large baking tray with foil.
Place the chicken pieces onto the lined tray, spooning any sauce left in the bowl over the top of them and bake in the oven for about 30-35 minutes (or until cooked through). Remove to a serving dish and scatter with the toasted sesame seeds. Perfect on a summer’s evening, served with a crisp white, some steamed jasmine rice and a crunchy Asian-style cabbage salad… or some lightly steamed greens.