Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

 

Ingredients:

 

  • 1/4 cup ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 1/4 pounds bone-in, skinless chicken thighs
  • 1 bag (12 ounces) broccoli slaw
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Directions:

 

  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
  • In a small saucepan, stir together ketchup, hoisin, soy sauce and sesame oil. Cook over medium-high heat until bubbling, about 5 minutes. Remove 3 tablespoons sauce from pot and set aside.
  • Lightly coat grill with nonstick cooking spray or oil. Place chicken thighs on grill bottom-side up and baste with sauce. Close grill cover and cook 5 minutes. Remove cover and flip thighs, basting generously with sauce. Continue brushing with sauce every 5 minutes for about 20 minutes or until internal temperature reaches 160 degrees on an instant-read thermometer.
  • While chicken is cooking, stir together reserved sauce, broccoli slaw, vinegar and salt and pepper. Refrigerate until ready to serve.
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