Roast or Barbecued Hoisin Chicken Thighs

The only thing we seem to have stockpiled is Hoisin sauce.

When googling 'chicken' and 'hoisin' I found lots of barbecue recipes, but we ended up roasting ours in the oven as we'd run out of charcoal (in lockdown).

Serves 4

8 chicken thighs
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp honey
1.5 tsp Chinese Five Spice powder
2.5cm root ginger, grated
2 garlic cloves, peeled and grated

Slash the skin on each thigh a couple of times and place in a large mixing bowl together with all the other ingredients.

Marinade for 2 hours or overnight.

Preheat oven to 200C.

Roast skin side up for 40 minutes. Serve on plain or fried brown rice.

If barbecuing, cook over a high heat for 25-30 minutes, turning regularly until golden brown and cooked through (juices run clear when pierced to the bone with a small sharp knife in the thickest part of the thigh).

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