Preparation:

1. Pat chicken dry and place in shallow baking dish. Combine hoisin, soy sauce, honey, ginger, sesame oil and white pepper together in small bowl. Pour half of mixture over chicken thighs and turn to coat. Reserve remaining sauce for serving. Cover and refrigerate chicken at least one hour, or overnight.
2. Remove chicken from refrigerator. Place parchment paper onto glass turntable. Press “Convection” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 16 minutes. Press knob to begin preheating.
3. Once oven is preheated, place marinated chicken onto parchment paper and start cooking. Cook 16 minutes, until chicken is cooked through to internal temperature of 165°.
4. Remove chicken from oven and transfer to serving platter. Brush with remaining sauce and garnish with green onion and sesame seeds. Serve with steamed broccoli or bok choy.

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Preparation:

1. Pat chicken dry and place in shallow baking dish. Combine hoisin, soy sauce, honey, ginger, sesame oil and white pepper together in a small bowl. Pour half of mixture over chicken thighs and turn to coat. Reserve remaining sauce for serving. Cover and refrigerate chicken at least 1 hour, or overnight.
2. Remove chicken from refrigerator. Press “Convection” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 16 minutes. Press knob to begin preheating.
3. Once oven is preheated, place marinated chicken onto nonstick turntable and start cooking. Cook 16 minutes, until chicken is cooked through to internal temperature of 165°.
4. Remove chicken from oven and transfer to serving platter. Brush with remaining sauce and garnish with green onion and sesame seeds. Serve with steamed broccoli or bok choy.

Download Recipe Book