Honey Ginger Chicken Thighs

• 2 Tbsp ginger root, freshly grated, or less to taste
• 2 clove(s) garlic clove(s), minced (medium)
• 1/2 cup(s) hoisin sauce
• 1/4 cup(s) orange juice
• 2 Tbsp low-sodium soy sauce
• 1/4 tsp black pepper
• 1 pound(s) skinless chicken thigh(s), (1500) boneless, cut into 36 chunks
• In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
• When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
• Preheat oven to 375u0b0F. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
• Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
• 2 tsp honey
• Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
• After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more.
• 1 Tbsp scallion(s), fresh, minced
• Place on a serving platter and garnish with scallions.

1. Prep Time: 10 min
2. Cooking Time: 18 min

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Taken from www.epicurious.com/recipes/member/views/honey-ginger-chicken-thighs-50158510 (may not work)