1 lbskinless, boneless chicken thighs (about 6)
1/3 choisin sauce
3 Tbspsoy sauce, dark
4-5 cloveminced garlic (fresh)
2 Tbspfinely chopped, peeled fresh ginger
2 tsptoasted sesame seeds
How to Make Parrot Chicken
- Mix the hoisin, honey, soy sauce, garlic (be sure and cut those nasty little woody stem parts off before cutting) and ginger in a bowl to blend. Set the marinade aside. Using a sharp knife, score the thighs on both sides, do no cut all the way through. Add the chicken to the marinade and toss to coat. Cover (I use a zip lock bag) and refrigerate for at least an hour, but preferably overnight. I have prepared this in the morning and fixed it in the evening, it comes out great.
- Line a cookie sheet or baking pan with heavy duty foil (saves clean-up). Place your chicken pieces on the foil with a little of the marinade. Place under the broiler (middle shelf)for about 15 minutes until it looks browned and a little crispy around edges, turn and broil the other side.
- Remove from broiler, place the chicken on a plate, sprinkle with toasted sesame seeds and add cilantro for garnish. You may want to make extra. You don't want to see the sad faces when it's all gone. Leftovers (lol) keep well and can be re-heated the next day.
- TIP: Run your hands over the stainless steel faucet (or anything stainless steel) to get the garlic smell off your hands. It works.