Stir together five spice, pepper and salt in a small bowl; set aside. Pat chicken dry with paper towels. Rub both sides of the chicken thighs with oil; sprinkle and rub with five spice mixture. Let stand for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sticky, sweet and popping with bold umami flavor, these chicken thighs are a must for grilling season.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Chinese five spice | ||
| ½ tsp. Hy-Vee black pepper | ||
| ¼ tsp. Hy-Vee salt | ||
| 6 fresh 100% natural bone-in, skin-on chicken thighs | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| ½ c. hoisin sauce | ||
| 3 tbsp. Gustare Vita white wine vinegar | ||
| 2 tbsp. Sriracha | ||
| 2 cloves garlic, minced | ||
| ¼ tsp. grated gingerroot | ||
| Toasted sesame seeds, for garnish | ||
| Green onions, for garnish |
Things To Grab
- 2 small bowls
- Paper towels
- Whisk
- Silicone brush
- Serving platter
Directions
Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Whisk together hoisin, vinegar, Sriracha, garlic and gingerroot in a small bowl; set aside half of the sauce mixture for serving.
Brush skin side of chicken thighs with some of the remaining sauce mixture. Place, skin side down, on grill rack. Brush with the remaining sauce mixture. Grill chicken for 20 to 25 minutes or until chicken reaches 165 degrees, turning often.
To serve, arrange chicken on a serving platter. Drizzle with reserved sauce mixture. Garnish with sesame seeds and green onions, if desired.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 130mg
- Sodium: 1060mg
- Total Carbohydrates: 15g
- Protein: 23g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%