Ingredients
- 4-6 chicken thighs, bone-in
- 2 tbsp canola or other vegetable oil
- salt and pepper
The Sauce
- 10 pitted dates
- ½ cup soy sauce or tamari
- 2 tbsp agave or brown sugar
- 1 tbsp balsamic vinegar
- 2 inches peeled ginger, cut into pieces
- 2 tsp toasted sesame oil
- 1 tbsp hot sauce (such as Sriracha)
- 3 tbsp fish sauce
- ¼ tsp 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 in 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!
Amount per Serving
Calories
620
% 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
3838
mg
167
%
Potassium
588
mg
17
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
37
g
74
%
Vitamin A
161
IU
3
%
Vitamin C
6
mg
7
%
Calcium
37
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.