Hoisin Chicken Thighs

These hoisin glazed chicken thighs are full of flavour, skewered and served alongside grilled napa cabbage and shiitake mushrooms. You can also bake them in the oven and broil them if it's not BBQ season.




  1. In a large bowl, combine the hoisin, soy sauce, black vinegar, wine, garlic, avocado oil and sriracha and mix well. Remove about 1/3 cup of this mixture and set aside for glazing.
  2. Add the chicken to the bowl and stir well to coat and cover and refrigerate. Let sit for at least 1 hour, or overnight.
  3. Toss the cabbage and mushrooms in a drizzle of avocado oil, salt and pepper. Thread onto skewers.
  4. Remove the chicken from the marinade when ready to cook and thread onto skewers.
  5. If using a BBQ, spray the skewers lightly with avocado oil spray, or grease the BBQ grates. Heat up your grill over medium-high heat.
  6. Place the chicken skewers on the grill and cook for about 12 to 15 minutes, until charred and cooked through, rotating every few minutes and glazing with the remaining hoisin mixture a few times throughout cooking.
  7. Place the cabbage and shiitake skewers on the grill and cook for five to six minutes, until the cabbage is charred and mushrooms cooked through, the cabbage will take less time (around three to four minutes). Glaze both with the hoisin mixture throughout.
  8. Serve skewers with any leftover glaze on the side for dipping if you wish. Garnish with green onion and sesame seeds if you wish. Enjoy!