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Hoisin Chicken Thighs

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    Hoisin Chicken Thighs

    Used the marinade for char siu pork on chicken thighs...overnight. Cooked at 350 to 165 internal with a quick searzall. mmm
    Click image for larger version

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    #2
    That looks incredible.

    Comment


      #3
      That is a masterfully prepared an plated platter of Goodness!!!

      Nicely Done, Brother!

      Comment


        #4
        Very nice ... and my to-cook list is beginning to show a noticeable red shift as it recedes into the distant future ...

        Comment


          #5
          That does look very tasty.

          Comment


            #6
            Nice!

            Comment


              #7
              Looks truly amazing!

              Comment


                #8
                Good looking plate of grub frac guy 👍

                Comment


                  #9
                  Awesome looking plate, especially like all the veggies and green onion sprinkle.

                  Comment


                    #10
                    Looks delicious. Great job

                    Comment


                      #11
                      Recommend this, my bride is not a fan of pork so I've been doing this to satisfy both of us, works well

                      Comment


                        #12
                        Yo, You got a recipe for this?

                        Comment


                        • RustyHaines
                          RustyHaines commented
                          Editing a comment
                          Thanks Spinaker, I too would like a recipe as it looks yummy.

                        • fracmeister
                          fracmeister commented
                          Editing a comment
                          Marinade for char siu ribs from the web site. I marinades the chicken thighs in it over night grilled at 360 to an internal of 160 and took them off.--I basted the sauce once but let it cook well. served with some chopped green onions and sesame seeds

                        #13
                        Great plate!

                        Comment

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