Packed with flavor, these thighs are done in minutes, thanks to the Instant Pot!
Asian Ginger Sesame Chicken Thighs Ingredients
This recipe is easy to make and perfect for a quick weeknight meal or meal prep. On their own, they are amazing, but paired with rice, grains, a salad, or in a wrap, they are next level!
- Chicken Thighs: I prefer boneless and skinless
- Liquids: stock, soy sauce, sriracha, honey, and sesame oil
- Hoisin
- Veggies: ginger, garlic, and green onions
- Brown Sugar
Before you see this recipe, you might think, “Aw man, there she goes again with another pressure cooker recipe. What am I supposed to do if I don’t own one?” Fear not, loved family—read below for oven instructions, and I will also tell you how you can bake these!
Chicken thighs are one of those indulgences for me, as I don’t buy them often. They taste amazing, but then they should. Dark meat always has a better, richer taste, but that also means it is higher in fat and calories.
Instant Pot Chicken Thighs
I love making this recipe when thighs are on sale, as they are amazing for meal prep dishes! Using the Instant Pot makes it so easy!
- Dry the thighs and place them in the Instant Pot.
- Mix the stock, part of the garlic, ginger, soy sauce, hoisin, brown sugar and sriracha. Pour it over the thighs.
- Cook the thighs and then use a Quick Release when the time is up.
- While the thighs are cooking, make up the sauce using the rest of the ingredients until it thickens like BBQ sauce.
- Turn on the broiler, line a rimmed baking pan with foil, and place a cooling rack on top. Please lightly spray the pan to prevent the thighs from sticking.
- Transfer the cooked thighs to the tray and brush on the sauce.
- Broil the thighs for a few minutes, remove the pan from the oven, and apply more sauce. Broil for a few minutes more until the sauce is fully set.
Shaved Brussels Sprouts salad – because at least you are eating healthy, right?!
and of course, you need herb roasted baby potatoes!
When Mr. Fantabulous took that first bite… no, seriously, that FIRST BITE and tasted that sauce, his eyes lit up.
Immediately, the fork and knife went into super ninja-slicing mode, and he devoured that chicken. He raved over and over about this chicken and the sauce. He could have cared less that it was thighs instead of white meat. He loved it so much that he asked for more—which he had never done with thighs.
Oven Instructions for Sticky Asian Hoisin Thighs
To make them in the oven, you won’t need all of the ingredients in the recipe (i.e., stock), so keep your measurements in mind.
- Preheat oven to 425F; rack in the middle. Line a baking sheet with foil and top with a cooling rack. Spray the cooling rack with non-stick spray and set aside. Pat the chicken dry with paper towels.
- Place a medium saucepan over medium heat. Add 1 tablespoon garlic, 2 teaspoons ginger, 1/2 cup honey, 1/2 cup soy sauce, 1/2 cup hoisin, 2 tablespoons sesame oil, 2 tablespoons Sriracha, and 4 tablespoons brown sugar and whisk.
- Bring the mixture to a slight boil, reduce the heat to medium-low, and cook until slightly thickened, like BBQ sauce, 10-15 minutes.
- Place the thighs on the cooling rack and brush on part of the sauce. Bake for 15 minutes, flip, brush with a bit more sauce,, and bake for another 15 minutes, or until the internal temperature is 165F.
- Remove from the oven, brush with more sauce, and let rest for a few minutes before serving.
Instant Pot Hoisin Chicken Thighs Recipe
Packed with flavor these thighs are done in minutes thanks to the Instant Pot!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: ~4-6 servings
- Category: asian chicken, boneless thighs, hoisin chicken, instant pot, meal prep chicken
- Method: instant pot and oven
- Cuisine: asian chicken, boneless thighs, hoisin chicken, instant pot, meal prep chicken
Ingredients
- 2–3 lbs boneless, skinless chicken thighs, thawed
- 1 3/4 cups chicken stock
- 1 tablespoon plus 1 teaspoon minced garlic, divided
- 3 teaspoons grated ginger, divided
- 1/2 cup plus 2 tablespoons low sodium soy sauce, divided
- 1/2 cup plus 2 tablespoons hoisin, divided
- 5 tablespoons brown sugar, divided
- 4 tablespoons Sriracha, divided
- 1/2 cup honey
- 2 tablespoons sesame oil
- 3 green onions, white and green parts sliced
Instructions
- Pat the thighs dry and add them to the pressure cooker.
- In a bowl, whisk together the stock, 1 teaspoon garlic, 1 teaspoon ginger, 2 tablespoons soy sauce, 2 tablespoons hoisin, 1 tablespoon brown sugar, and 1 tablespoon Sriracha. Pour over the thighs.
- Lock the lid down and set the timer to High pressure for 10 minutes. If using a Gas Pressure Cooker, place it over high heat. Once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 10 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 10 minutes.
- While the thighs are cooking, place a medium saucepan over medium heat. Add the remaining 1 tablespoon garlic, the remaining 2 teaspoons ginger, honey, 1/2 cup low-sodium soy sauce, the remaining 1/2 cup hoisin, 2 tablespoons sesame oil, the remaining 3 tablespoons Sriracha, and the remaining 4 tablespoons brown sugar, and whisk.
- Bring the mixture to a slight boil, reduce the heat to medium-low, and cook until slightly thickened, like BBQ sauce, 10-15 minutes.
- When the 10 minutes are up, do a quick release on the pressure cooker. While the quick release relieves pressure, place the oven to broil with a rack in the middle.
- Line a rimmed pan with foil and place a cooling rack on top. Lightly spray the rack. Gently remove the thighs from the pressure cooker with tongs and place them on the rack; discard the cooking liquid. Place the thighs in the oven and broil for 5-7 minutes on each side.
- Remove the pan from the oven and slather on some sauce. Return to the broiler for 5 minutes.
- Flip the thighs over, cover with more sauce, and broil for 5 more minutes or until they are nicely charred. Place the sauce in a container for serving. Garnish with green onions. Store any leftovers in the fridge.
Leave a Reply