Hoisin-Glazed Chicken Thighs

Servings:  6           Hands on:  15 minutes

Total Time:  about 1 1/2 hours 

• 1/2 cup hoisin sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. seasoned rice-wine vinegar
• 1 Tbsp. honey
• 2 tsp. minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• black pepper to taste
• 12 boneless, skinless chicken thighs (about 2 lb), trimmed
• 1/4 cup minced scallions (optional)
• 2 tsp. toasted sesame seeds (optional)

1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish large enough to hold the chicken.  Transfer 1/4 cup of the mixture to a small bow, and reserve for glazing.  Add the chicken to the baking dish, turning to coat.  Cover and refrigerate for 1 hour.
2. Heat a grill or grill pan to medium-high (or, alternately, heat the broiler).  Grill the chicken 3 minutes per side, or until just cooked through.  Brush with some of the reserved glaze, turn, and cook 30 seconds more.  Move to a platter; shower with scallions and sesame seeds, if desired.  Serve with edamame-corn salad.

Edamame (Soybean) & Corn Salad                           
Servings:   6   Hands on:  10 min.      Total Time:  1 1/4 hrs.

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. cider vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1 minced garlic clove
• 1 1/2 cups cooked edamame
• 1 1/2 cups fresh cooked corn
• 1/2 cup red bell pepper, diced
• 1/2 cup cilantro

In a small saucepan, combine vinegars, sugar cumin, onion powder and garlic.  Heat until sugar is dissolved.  Remove from heat.
Place edamame, corn, and red pepper in a medium bowl.
Pour vinegar mixture over vegetables.  Stir to mix.
Cover and chill 1 to 4 hours, stirring once.
Just before serving stir in cilantro.