– **Title**: Glazed Soy Sauce Brown Sugar Chicken Thighs
– **Ingredients**:
– 4 boneless skinless chicken thighs
– 1/4 cup soy sauce
– 1/4 cup brown sugar, packed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 tablespoon rice vinegar
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
– **Instructions**:
1. In a small bowl, whisk together the soy sauce, brown sugar, olive oil, garlic, ginger, rice vinegar, black pepper, and red pepper flakes. This will be your marinade and glaze.
2. Place the chicken thighs in a zip-lock bag or shallow dish, then pour the marinade over them. Seal or cover, and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
3. Preheat your oven to 400°F (200°C).
4. Remove the chicken from the marinade and place it in a baking dish. Reserve the marinade for later use.
5. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
6. While the chicken is baking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for about 5-10 minutes until it thickens slightly.
7. Once the chicken is done, remove it from the oven and brush the thickened glaze over the top.
8. Let the chicken rest for a few minutes before serving. Garnish with sliced green onions and sesame seeds.
9. Serve the glazed chicken thighs with steamed rice or vegetables for a complete meal. Enjoy!
Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture. If you prefer, you can use boneless, skinless thighs, but adjust cooking time to avoid drying them out.
Soy Sauce: This is key for that savory umami flavor. For a gluten-free option, use tamari instead. Low-sodium soy sauce is another good choice if you want to reduce salt intake.
Brown Sugar: It gives a rich sweetness. If you’re out, you can substitute with white sugar, honey, or even maple syrup, but adjust the quantity to your taste.
Honey: Adds sweetness and a slight floral note. If you have a preference for vegan options, agave syrup works well here. Other syrups can also be used.
Ginger: Fresh ginger is best for a zesty kick. If you only have ground ginger, use about 1/4 teaspoon instead of minced ginger. Fresh garlic also enhances flavor, so opt for that when possible.
How Can I Achieve Perfectly Sear Chicken Thighs?
Searing gives chicken thighs a beautiful golden-brown crust and adds flavor. Here are some tips for success:
- Preheat your skillet before adding oil to ensure a good sear.
- Don’t overcrowd the pan; give each thigh space for even cooking.
- Cook skin-side down for a crisp finish; resist the urge to flip them too soon to avoid tearing the skin.
- Once the skin is golden and crispy (around 5-7 minutes), flip them carefully.
How to Make Glazed Soy Sauce Brown Sugar Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon cooking oil
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
For Garnish:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus at least 30 minutes for marinating. Then, it requires 30-35 minutes for cooking. So, set aside a total of about 1 hour and 15 minutes, including marinating and cooking time, to enjoy this tasty dish!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes (if you like it spicy). Whisk everything together until the sugar is mostly dissolved. Remember to save about 2 tablespoons of this marinade for later, as it will be your glaze!
2. Marinate the Chicken:
Take your chicken thighs and place them in a large resealable plastic bag or a shallow dish. Pour the delicious soy sauce marinade over the chicken, ensuring that each piece is well coated. If you’re using a bag, seal it tightly and give it a little shake to mix. If using a dish, cover it with plastic wrap. Pop it in the refrigerator for at least 30 minutes, or ideally overnight for the best flavor.
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 400°F (200°C) so it’s nice and hot when you put in the chicken.
4. Sear the Chicken:
In a large oven-safe skillet (a cast iron pan works great), heat the cooking oil over medium-high heat. Take the chicken thighs out of the marinade (letting any excess marinade drip off) and place them skin-side down in the hot skillet. Sear for about 5-7 minutes until the skin gets crispy and nicely browned. Yum!
5. Add the Marinade:
Carefully flip the chicken thighs over so they are skin-side up. Pour the reserved marinade over the chicken, and bring it to a gentle simmer. This step adds even more flavor and glaze!
6. Bake the Chicken:
Now it’s time to bake! Transfer the skillet to your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. If you want to take it a step further, broil the chicken for the last 2-3 minutes to caramelize that glaze even more.
7. Garnish and Serve:
Once baked, remove the skillet from the oven and let the chicken rest for a few minutes. This helps keep it juicy! Finally, garnish with fresh cilantro, and serve your glazed chicken hot. It pairs perfectly with rice or vegetables to soak up all that delicious glaze. Enjoy your meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the baking time to about 15-20 minutes, or until the internal temperature reaches 165°F (75°C). You’ll still get that delicious glaze without the bone, but be sure to keep an eye on them to avoid overcooking!
What If I Don’t Have Rice Vinegar?
No worries! You can substitute rice vinegar with apple cider vinegar or white wine vinegar. They both offer a similar acidity and flavor profile. If you’re looking for a sweeter option, try a splash of balsamic vinegar for a unique twist!
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or on the stovetop. If reheating on the stove, add a splash of water to keep it moist. You can also reheat it in the oven at 350°F (175°C) for about 15 minutes.
Can I Make This Recipe in Advance?
Yes, you can marinate the chicken thighs the night before and keep them in the fridge. This will allow the flavors to develop even more! Just remember to let them come to room temperature for about 15 minutes before searing, which helps with even cooking.
