Ingredients

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce

2 tbsp rice wine or dry sherry

2 large cloves of garlic, crushed

1/2 tsp five-spice powder

2 lbs boneless, skinless chicken thighs

Preparation

  1. Combine soy sauce, hoisin sauce, rice wine, garlic and five-spice powder in a medium bowl; add chicken, turning to coat well. Cover; marinate in refrigerator 1-2 hours.

  2. Heat broiler with rack 6 inches from heat. Remove chicken from marinade, discarding marinade. Arrange chicken on the rack; broil until juices run clear, about 10 minutes. Cool chicken; refrigerate up to 3 days. To use, cut into thin slices.