Ingredients

• 1/3 cup hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 teaspoon grated peeled ginger
• Kosher salt and freshly ground pepper
• 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
• 4 plums, halved and pitted
• 6 cups baby arugula
• Juice from 1/2 lemon
• 2 tablespoons chopped roasted salted cashews

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Instructions

1. Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
2. Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
3. Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
4. Photograph by Justin Walker