Directions

1. 1. Place the first six ingredients in the work bowl of a food processor.
2. 2. Process for a few minutes or until you have a smooth puree.
3. 3. Score the underside of each chicken thigh with a knife, 1/4 inch deep, in 3 or 4 places.
4. 4. Rub the ginger-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly, and refrigerate for at least 6 hours and up to 24 hours.
5. 5. When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 minutes, or until the skins are crunchy-brown.
6. 6. Turn the thighs over, and broil for 3 to 4 minutes more, or until the chicken is just cooked through.
7. 7. Transfer the chicken thighs to paper towels, and then to serving plates.