Ingredients
- 4-6 chicken thighs, bone-in
- 2 tbsp canola or other vegetable oil
- salt and pepper
The Sauce
- 10 pitted dates
- ¼ cup soy sauce or tamari
- ¼ cup water
- 2 tablespoons agave or brown sugar
- 1 tablespoon balsamic vinegar
- 2 inches peeled ginger, cut into pieces
- 2 teaspoons toasted sesame oil
- 1 tablespoon hot sauce (such as Sriracha)
- 1 tablespoon fish sauce
- ¼ teaspoon five spice powder
Instructions
- Place the chicken thighs on a cutting board, skin-side down. Using a paring knife, with the knife at an angle, separate the long bone from the meat. You don’t have to entirely remove the bone. Just pull the meat away from the bone. This will help the chicken cook faster
- Preheat a skillet over a medium-high heat. When it’s hot, add the oil, and then the chicken thighs, skin side down. Sprinkle with salt and pepper. Cook the chicken on one side for 3-5 minutes, or until it’s browned
- While the chicken is browning, combine the sauce ingredients. Puree it with a blender, food processor, or immersion/stick blender.
- When the chicken has browned, turn it over, and add ½ of the sauce, approximately one cup. Reduce the heat to medium, and cover
- The chicken will take approximately 15-20 minutes to cook through. Check the chicken every five minutes or so. If the sauce is evaporating, or looks like it’s close to burning, reduce the heat a bit, and add ¼ cup of water to the pan. Cover and continue cooking.
- Serve with rice and the vegetable of your choice, such as bok choy
Notes
Yield: 2-3 servings
Nutrition Facts
Asian BBQ Chicken Thighs…In a Skillet!
Serving Size
4 g
Amount per Serving
Calories
661
% Daily Value*
Fat
44
g
68
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
20
g
Cholesterol
189
mg
63
%
Sodium
1818
mg
79
%
Potassium
643
mg
18
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
34
g
68
%
Vitamin A
161
IU
3
%
Vitamin C
6
mg
7
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.