These Scallion-Stuffed Ginger-Sesame Chicken Thighs are a sophiticated dish that is simple enough to prepare for a weeknight meal.
You can stuff and roll the chicken thighs a day in advance to cut down on work before dinner time. Store the chicken covered in the refrigerator. Allow them to come room temperature before to cooking.
- 6 scallions
- 3 tablespoon packed brown sugar
- ¼ cup soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon toasted sesame oil
- 4–6 clove garlic (peeled and minced)
- 1 tablespoon toasted sesame seeds
- 2 teaspoon peeled and grated fresh ginger
- 1–2 teaspoon sambal oelek
- 8 boneless, skinless chicken thighs
Cut the greens from the white and light green parts of the scallions. Thinly slice the white and light green parts crosswise, then cut the greens lengthwise into 1‑inch strips. Set the scallions aside separately.
Combine the crosswise sliced green onions, brown sugar, soy sauce, fish sauce, sesame oil, garlic, sesame seeds, ginger, and sambal oelek.
Lay the chicken thighs on a clean work surface, opening them up and laying them as flat as possible. Season the chicken thighs on both sides with salt and pepper.
Mound a few scallion strips in the center of each thigh, reserving about half the scallions for garnish. Fold the sides over to enclose the scallions and secure each with one or two toothpicks. Place the rolled thighs in a one-gallon ziplock bag and pour half the ginger-sesame soy mixture over the thighs to coat them well. Seal the bag and marinate the chicken at least one hour and up to twelve hours.
When ready to cook preheat the oven to 400°.
Arrange the stuffed chicken thighs seam-side down on a large, rimmed parchment-lined baking sheet and roast for about 35 minutes, or until golden brown and cooked through.
Place the cooked chicken on a serving platter and drizzle the remaining ginger-sesame soy sauce. Garnish with remaining scallion strips. Allow the chicken to rest for 5 minutes before serving.