> 4 bone-in, skin-on chicken thighs
> 1/4 cup hoisin sauce
> 2 tbsp less-sodium soy sauce
> 1 tbsp canola oil
> 1 tbsp minced garlic
> 2 tsp minced fresh ginger
> 1 tsp crushed red pepper flakes
> cooking spray
> 2 scallions
> 1 tsp toasted sesame seeds (optional)
Preheat the broiler. Season chicken with salt (in moderation). In a medium bowl, combine hoisin sauce, soy sauce, oil, garlic, ginger, and red pepper flakes. Add chicken to the bowl, turning to coat in hoisin mixture.
Spray a foil-lined baking sheet with cooking spray. Arrange chicken on pan, skin side up. Broil 4—6 inches from the heat 10 min. on each side, until chicken reaches an internal temp of 165°F.
Meanwhile, thinly slice the scallions. Garnish chicken with scallions and sesame seeds.
Preheat the broiler. Add hoisin mixture to a medium bowl and coat chicken with it.
Spray foil-lined baking sheet with cooking spray. Place chicken skin side up and broil 10 min. on each side.
Garnish with scallions and sesame seeds.
In a small resealable plastic bag, combine hoisin sauce, soy sauce, oil, garlic, ginger, and red pepper flakes. Refrigerate.
Thinly slice scallions. Refrigerate.
Increase or decrease the red pepper flakes depending on desired spiciness.