Asian Chicken Thighs with Broccolini

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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8 skin-on, bone-in chicken thighs (about 6 ounces each)

2 teaspoons toasted sesame oil

1/4 teaspoon five-spice powder

Kosher salt and freshly ground pepper

1/4 cup hoisin sauce

1 tablespoon packed light or dark brown sugar

3 cloves garlic

2 small bunches broccolini

1 bunch baby carrots, greens trimmed

1 tablespoon vegetable oil

2 teaspoons toasted sesame seeds

1 scallion, thinly sliced


  1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
  2. Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
  3. Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
  4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
  5. Divide the chicken among plates; top with the scallion. Serve with the vegetables.