Thursday, April 30, 2009

Orange Hoisin Braised Thighs

Chicken thighs have always been a favorite of mine. They can tolerate high heat and being braised and still hold up. I use them all the time and they are always priced in my range. The chicken thigh has long been getting a bad rap; hopefully this recipe will do its image some good.

3 Lbs of chicken thighs w/ skin
salt & pepper
3 Tbsp oil
2 Tbsp of minced garlic
1 cup of orange juice
3 Tbsp Hoisin sauce
1 tsp sriracha
1/3 soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
1 Tbsp minced garlic
1 med orange thinly sliced and quartered
1 Tbsp cilantro chopped
1 Tbsp green onion sliced

Pre- heat the oven to 375 degrees, heat a large skillet over medium high heat add oil. Season chicken with salt and pepper, sauté thighs in hot oil until lightly browned on all sides about 10 minutes. Remove chicken, drain off all but 3 tablespoons of drippings. Add garlic and sauté until fragrant but not browned. Combine orange juice thru ginger bring up to boil add chicken thighs. Baste with sauce and put in the oven for 30 to 40 minutes. Baste every ten minutes. Remove from the oven and garnish with cilantro and scallions. Serves three at about $1.76 per plate.


  1. thighs are dark meat, right? works for me! also, i like the combination of orange jouce and hoisin chicken at its finest!

  2. Email me Keith. I lost your eaddress. Bill Moran Texas Chef

  3. Love all the flavors in, hoisin, sesame, srichacha! Chicken thigh meat is great because they hold in moisture so well. It's hard to mess up a thigh.

  4. My favorite part of the chicken. They are versatile enough to be in stir fry, soups on the grill you really can't mess them up.

  5. I loved this blog and would sure love to try making this at home. But is there an alternative to hoisin sauce & sriracha as I don't think we get this in India? Hope to hear from you soon.