For those nights when you want something easy, good, and gentle on your wallet, opt for Hoisin Chicken Thighs. The inexpensive boneless, skinless thighs are moist, meaty, and delicious. They also bake in the oven while you tend to other things, meaning they're about as easy as take-out food. Really! Would you rather come home, pop the chicken in the oven within about 15 minutes, and then don your bunny slippers, or would you rather wait in line at the crowded take-out place for 30 minutes, pay a chunk of money, and then have to drive home in the traffic before you get to eat your food? The first option is the one I'm hoping you picked. Hoisin Chicken Thighs really don't take much work, and they do taste great--sweet, savory, and lightly flavored with garlic and ginger. You can serve them with rice, which cooks in about 15 minutes, or steam some potatoes in the microwave in even less time. A simple salad or green vegetable would round out the meal. Or, if you want even less cooking and a light and healthy meal, just nestle the Hoisin Chicken Thighs atop a spinach salad. Any way you choose to serve them, the chicken thighs will be good, cheap, and far better than what you're likely to get at a take-out place.
Hoisin Chicken Thighs -- Serves 4
1 tablespoon of canola oil
2-3 tablespoons of flour
4-6 boneless, skinless chicken thighs (about 1 1/4 pounds)
2 tablespoons of minced dried onion
1/2 teaspoon of garlic powder
1/2 teaspoon of ground ginger
1/2 cup of hoisin sauce
1/2 cup of orange juice
Heat a large skillet over medium high heat and add the oil. While the pan and oil are heating, put the chicken thighs and flour in a large plastic bag, seal the bag, and gently shake the bag to coat the chicken with the flour. When the pan is hot, add the chicken to it, meaty side down. Brown the chicken for about 5 minutes, then flip it and brown the other side for another 5 minutes. While the chicken is browning, preheat the oven to 375 degrees. If your skillet is oven- proof, you can use it to bake the chicken. If not, line a baking sheet (13 x 9-inches) with aluminum foil and coat the foil with non-stick cooking spray (or just spray the pan with cooking spray if you don't mind a lot of clean up). Space the chicken at least an inch apart in the skillet or on the baking sheet. Sprinkle the dried onion, garlic powder, and ginger evenly on the browned thighs. In a measuring cup, mix together the hoisin sauce and orange juice. Drizzle half of the mixture evenly over the thighs. Bake the thighs for 20-30 minutes (or to an internal temperature of 165 degrees). Drizzle the remaining hoisin/juice mixture over the thighs and bake them a few more minutes or until the sauce is bubbly. Let the thighs cool a few minutes before serving them.
