Asian BBQ Chicken Thighs…In a Skillet!

4-6 chicken thighs, bone-in.

2 tablespoons canola or other vegetable oil

Salt and pepper

The Sauce

10 pitted dates

½ cup soy sauce or tamari

2 tablespoons agave or brown sugar

1 tablespoon balsamic vinegar

2” peeled ginger, cut into pieces

2 teaspoons toasted sesame oil

1 tablespoon hot sauce (such as Sriracha)

3 tablespoons fish sauce

¼ teaspoon five spice powder

  1. 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
  2. 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
  3. While the chicken is browning, combine the sauce ingredients. Puree it in a blender, food processor, or immersion/stick blender.
  4. When the chicken has browned, turn it over, and add ½ of the sauce, approximately one cup. Reduce the heat to medium, and cover
  5. 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.
  6. Serve with rice and the vegetable of your choice, such as bok choy

Yield: 2-3 servings