Name: Szechuan Garlic Chicken
Yield: 4 servings
Ingredients: 9 chicken thighs; ½ cup diced onion; 4 tbsp minced garlic; 1 tsp minced or shredded ginger; 2 tbsp hoisin sauce; 2 tbsp soy sauce; ½ tsp cayenne pepper; 1 ½ tsp sriracha; 2 tbsp paprika; 1 ½ tsp sea salt; 1 ½ tsp brown sugar; 2 tsp pepper; 1 ½ tbsp cumin; 1 ½ tbsp garlic powder; 2 tsp sesame seeds; 1 tbsp olive oil; ½ cup green onions

AuthorShaina NandCategoryChicken

The key to flavorful chicken thighs or breasts is marinade, marinade, marinade for hours! You can use breasts of course.

Yields4 Servings

9 chicken thighs

½ cup diced onion

4 tbsp minced garlic

1 tsp minced or shredded ginger

2 tbsp hoisin sauce

2 tbsp soy sauce

½ tsp cayenne pepper

1 ½ tsp sriracha

2 tbsp paprika

1 ½ tsp sea salt

1 ½ tsp brown sugar

2 tsp pepper

1 ½ tbsp cumin

1 ½ tbsp garlic powder

2 tsp sesame seeds

1 tbsp olive oil

½ cup green onions

Combine all ingredients in a bowl except the sesame seeds, mix well and let it marinate for as long as possible. Overnight is best. Of course if you can’t, you can cook them right away but I promise the flavours will be better if you marinate them for longer! I only marinated these for a few hours and they turned out delicious.

You can either bake these in a 400 degree oven, middle rack, 15 minutes, flip halfway OR char them up in a pan or skillet like I did! If you bake them, I recommend broiling them on high at the end for 2 minutes on the top rack.

For pan frying, heat 2 tbsps of olive oil in a hot pan. I put mine on medium high and put the thighs in, skin side down first. Cook each side for 5 mins and then turn heat to low and cook for 2 mins each side again to ensure the middle of the thigh is cooked through. These will be super tender when done and super tasty. Top off with sesame seeds. Enjoy.

Ingredients