Sticky Asian Chicken Thighs

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

You will need:

• 4 cloves garlic, minced
• 2 inches fresh ginger, peeled and grated
• 3 T hoisin sauce
• 2 T low sodium soy sauce
• 2 T honey
• 2 T sesame oil
• 1 1/2 t sambal oelek
• 1/4 t salt
• 1/4 t pepper
• 2 lb boneless, skinless chicken thighs
• 2 T olive oil

Then you will…

1. In a small bowl, combine everything but the chicken. Mix well.
2. Put the chicken in a gallon ziploc bag.
3. Pour the sauce into the bag. Seal and toss to coat the chicken.
4. Allow to marinate for at least 30 minutes.
5. In a large nonstick skillet, heat the olive oil over medium heat.
6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
7. Flip and continue cooking another 4 minutes.
8. Pour the marinade into the skillet and reduce the heat to medium-low.
9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
10. Serve with rice and your favorite veggies.