• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp freshly squeezed lemon juice
• 2 tsp fresh grated gingerroot
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp hot curry powder
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 pounds boneless, skinless chicken thighs
Mix all of the marinade ingredients together into a bowl. If desired, cut the thighs into halves (if you want to pick them up with your fingers, dip them into sauce and eat them with your fingers, this is a good step to follow). Place the chicken thighs into a large, heavy ziplock bag, and pour in the marinade; save half of the marinade if you want to baste the thighs while they’re cooking. Marinate the chicken thighs for at least two hours and up to twenty four (keep refrigerated).
Preheat oven to 375F. Cover a rimmed baking sheet with foil, then with parchment paper. Place chicken thighs onto the baking sheet, tucking the edges under. Bake in centre of oven for about 40 minutes, until done. An alternative cooking method is to cook partially, for about 15 minutes, and then finish the cooking over a medium barbeque for about 3 minutes per side. If desired, baste the thighs while cooking.
These taste very good with the following blue cheese dip.