Boneless Ginger hoisin Chicken Thighs

To bone thighs: Turn them skin side down, cut aliong both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside. Place the first 6 ingredients in a food processor or a blender. Process for a few minutes, or until you have a smooth puree. Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the giner-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refirgerate for at least 6 hours, up to 24 hours. 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 until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minuts more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates. Notes: We skin the thighs. Still tastes great. Last time, he replaced the water with porter. Really delicious. Also works great on the BBQ. Can be done with breasts, but pound them THIN. Broiling, as opposed to baking, really makes a difference in the taste.