Boneless Ginger-Hoisin Chicken Thighs
rec.food.recipes/Swassum/1997

My husband found this in the "Dean and Deluca Cookbook". Its his new favorite recipe, AND he makes it for himself !!

1/2 cup coarsely chopped peeled fresh ginger
1 tablespoon coarsely chopped garlic (about 2 large cloves)
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup water
8 large chicken thighs boned

To bone thighs: Turn them skin side down, cut aliong both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside.

Place the first 6 ingredients in a food processor or a blender. Process for a few minutes, or until you have a smooth puree.

Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the giner-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refirgerate for at least 6 hours, up to 24 hours.

When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 minutes until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minuts more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates.

NOTES: We skin the thighs. Still tastes great. Last time, he replaced the water with porter. Really delicious. Also works great on the BBQ. Can be done with breasts, but pound them THIN. Broiling, as opposed to baking, really makes a difference in the taste.