Moist and juicy chicken thighs are a perfect addition to a summer barbecue. A quick-to-prepare, Asian-inspired sauce gets brushed on during cooking, adding flavor and eye appeal as it caramelizes and glazes the meat. This sauce also works well for pork tenderloin, spare ribs, salmon fillets, or other cuts of chicken.
|1 cup||reduced-sodium soy sauce|
|1/4 cup||brown sugar|
|1/2 cup||hoisin sauce|
|6 cloves||garlic (peeled)|
|1||3-inch piece of fresh ginger (peeled and grated)|
|1||star anise pod|
|1/2 teaspoon||Chinese Five-Spice Powder|
|grated rind of 1 lime|
|1 tablespoon||fresh lime juice|
|12||chicken thighs (about 4 pounds)|
Combine the soy, sugar, honey, water, hoisin, garlic, ginger, star anise, Chinese Five-Spice Powder, and lime zest in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer the sauce for 15 minutes. Turn off the heat and let the sauce cool to room temperature. Discard the garlic and star anise pod. Add one tablespoon of lime juice and stir to blend. Taste and add additional lime juice, if desired.
Trim excess skin and fat from the chicken thighs.
Prepare the grill on medium heat. Place the thighs on the grill rack, arranging in a single layer. Brush the chicken with the sauce and cook for 10 minutes. Turn the thighs, brush with more sauce, and cover the grill. Cook for 10 minutes, brushing occasionally with the sauce, making sure to coat all surfaces. Grill until the thighs until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh.