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Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley. Soy-Brown Sugar-Glazed Chicken Thighs…a tried and true winner winner chicken dinner!
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Ingredients requirements for Soy-Brown Sugar Glazed Chicken Thighs:
- Prepare 1/4 cup - packed brown sugar
- Need 1/4 cup soy sauce
- Require 1 tbsp for rice vinegar
- Take 1/2 tsp for ground ginger
- Get 1 clove - garlic, finely chopped
- Provide 1 1/2 lb skin-on bone-in chicken thighs
- Make ready 1 tbsp - vegetable oil
Chicken is a regular at dinner for so many reasons, but this recipe for savory-sweet brown sugar glazed Choose Drumsticks and Thighs for Cost and Flavor. These dark meat cuts are often priced lower Place the sugar, vinegar, and tamari or soy sauce in a small saucepan over medium heat. Remove and drain on absorbent kitchen paper. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well.
Soy-Brown Sugar Glazed Chicken Thighs step by step:
- Heat oven to 375°F. In a small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with a whisk until well combined. Set aside.
- Heat a cast iron skillet or roasting pan over medium-high heat. Rub chicken with oil and place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet. Sear opposite side another 3-5 minutes.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Stir brown sugar soy mixture before pouring over chicken.
- Roast 15-25 minutes or until juice of chicken is clear when thickest part is cut to bone. Serve chicken with sauce over cooked rice.
Cheap and Easy Chinese Soy Sauce ChickenScruff and Steph. Which makes these Maple Soy Glazed Chicken Thighs one of our new favorite recipes! Boneless Chicken Thighs - Definitely boneless. Adding a bone changes it completely. You could also use chicken tenders - but the dark meat of the thighs is really best.
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