- 4
- 15 mins
- 40 mins
Ingredients
- FOR THE THIGHS, HEAT:
- 1/3 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon grated peeled ginger
- Kosher salt and freshly ground pepper
- 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
- 4 plums, halved and pitted
- 6 cups baby arugula
- Juice from 1/2 lemon
- 2 tablespoons chopped roasted salted cashews
- Variation from Cuisine at Home (for 2)
- 2 Tbsp. peanut oil
- 4 bone-in chicken thighs (1 lb.)
- FOR THE GLAZE, WHISK:
- 1/3 cup hoisin sauce
- 2 Tbsp. chopped scallions (2 scallions)
- 1 Tbsp. each minced fresh ginger and garlic
- 2 tsp. each low-sodium soy sauce and rice vinegar
- 1 tsp. each chili garlic sauce and sesame oil
Preparation
Step 1
Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
Variation:
Preheat oven to 500°. Line an 8-inch-square baking pan with foil.
For the thighs, heat oil in a large sauté pan over high. Add thighs, skin-side down, and cook until brown and crispy, 5 minutes.
For the glaze, whisk together hoisin, scallions, ginger, garlic, soy sauce, vinegar, chili garlic sauce, and sesame oil in a bowl.
Remove thighs from sauté pan and place into prepared baking pan, skin-side up. Pour glaze mixture evenly over thighs. Roast thighs 10 minutes. Cover pan; roast thighs until an instant-read thermometer inserted near but not touching the bones registers 175°, 10 minutes.
Spoon any glaze left in the pan onto the thighs before serving.
Per serving: 502 cal; 30g total fat (8gsat); 151mg chol; 936mg sodium; 30g carb; 0g fiber; 32g protein