Ingredients
- Servings: 12
- 1 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 tablespoon sriracha sauce
- 1 tablespoon
- 1 tablespoon red food coloring (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon chinese five-spice powder
- 1/8 teaspoon liquid smoke flavoring (optional)
- 12 skinless, boneless chicken thighs
Recipe
-
Preparation Time: 15 mins
Cook Time: 1 hr
- whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, , food coloring, sesame oil, chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 24 to 48 hours.
- preheat oven to 350 degrees f (175 degrees c). line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
- remove chicken from marinade and place on the rack in the prepared roasting pan.
- pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. remove from heat.
- bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Ready Time: 1 hr 15 mins
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