Glazed Soy Sauce Brown Sugar Chicken Thighs
Glazed Soy Sauce Brown Sugar Chicken Thighs – This Asian flavored dish is easy, and delicious! Perfect for weeknight dinners.
Glazed Soy Sauce Brown Sugar Chicken Thighs
I love food with an Asian flair. I loved this recipe sooooo much, I made it two nights in a row.
We start the recipe by coating chicken thighs with a little olive oil then salt and peppering them on both sides.
The next step is making the sauce. It comes together quickly and can be made and set aside until you’re ready to use it. Just give it a quick whisking to make sure all the ingredients are well combined before pouring it over the chicken.
Preheat the oven to 375 degrees. Place the chicken thighs in a 10 inch ovenproof skillet . (I used a cast iron skillet). Saute the thighs 3 -5 minutes without moving them until skin is lightly browned.
Transfer the chicken to a plate, pour off any drippings from frying. Place the chicken thighs back into the pan, skin side up. Pour the sauce over the chicken and place in the oven to roast for about 30 minutes, basting about 3 times (more if you like) during the baking time and one last time before you serve them. Black cast iron pans cook quicker and hold the heat more than a regular metal pan or ceramic dish. If your using a metal pan or baking dish, roast the chicken longer than 25 minutes or until the sauce has reduced and coats the chicken when basted.
While the chicken baked I decided to cook long grain rice and cut up green, red and yellow peppers from the garden and saute them with onion. They were the perfect side dish for this dinner.
The second night I made this recipe I had monster thighs! They were as big as two normal thighs put together. Because they were so big, I decided to proceed with the first part of the recipe, oiling them, salt and peppering them and sautéing until the skin was browned.
I decided that these big boys may need extra baking time to make sure they were done. I placed them in the frying pan in the oven WITHOUT the sauce on them for half an hour. After the half hour of baking time was up, I placed the sauce on them and let them cook another half an hour, basting several times during the cooking time. They came out just as glorious as the first time I made the recipe with the smaller thighs. Glazed Soy Sauce Brown Sugar Chicken Thighs, a must try, ENJOY!
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Glazed Soy Sauce Brown Sugar Chicken Thighs
Ingredients
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 2 Tablespoons white vinegar
- 1 Teaspoon ground ginger
- 4 cloves garlic , minced
- 4 chicken thighs
- 1 Tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees. Rub the thighs with the olive oil. Salt and pepper the thighs on both sides. Place them in a 10 inch ovenproof skillet . (I used a cast iron skillet). Saute the thighs 3 -5 minutes without moving them until skin is lightly browned.Transfer the chicken to a plate, pour off any drippings from frying. Place the chicken thighs back into the pan, skin side up. Pour the soy sauce mixture over the chicken. Roast about 25 minutes, basting occasionally until chicken is cooked through and juices run clear. Serve with the sauce.Black cast iron pans cook quicker and hold the heat more than a regular metal pan or ceramic dish. If your using a metal pan or baking dish roast the chicken longer than 25 minutes or until the sauce has reduced and coats the chicken when basted.
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This recipe was too watery , not sure what happened :\
Hi Lauren, did you baste it often? I basted mine 3 or 4 time with the sauce from the pan.
I do not eat meat but made this recipe for my family and they love it. I did double the ingredient’s because I had more chicken than the recipe called for. I also used both leg and thigh pieces. I did not brown first in a skillet before placing in the oven and it still turned out amazing. I did baste every so often as it baked. Definitely a repeat easy meal
Thank you Janet
Love the recipe, though im not sure what oven you are using that was browning after 5 min at the temp requested. Im on an older model and going on 10 min and barely just staring to brown. Can’t wait to try it though
Thank you James
The sauce was great! I did a few things differently but will try it exactly the same as you some other day. I was looking for a sauce similar to something I tasted at a wing festival I attended recently, and when I read through the ingredients, this seemed like it. My changes: I used wing drummettes that had been marinated in dill pickle juice overnight. (The wings at the festival tasted as if they had been marinated in pickle juice.) I fried the wings until they were browned, then I baked them with the sauce and basted as you did. I covered the wings for most of the time because they were basically already done and I did not want them to dry out, but I left them uncovered for a few minutes at the end to get the glaze firm. Oh, I also added a little cayenne pepper to the sauce to give it more kick. The wings were great! The pickle juice brine and this sweet sauce complimented each other and the chicken perfectly. Out of 30 teams, the wings I was trying to emulate won 1st place, and I think this tasted nearly identical with my changes. Thank you!!
Thank you for the additional suggestions!
Was really good and easy to make!!
Garan oh my husband loves this recipe. Thank you for coming back to comment, I appreciate you!
We loved this recipe, Bunny! Hubby and I both had the craves for Asian-style chicken thighs, and this was just what we were looking for. I served them with fried rice and we are already talking about having them again. This is going into my Keeper File! Such wonderful flavor and such an easy recipe for days when I don’t have a lot of time to spend in my kitchen! Thanks!
can this be made in a crockpot ??, if so for how long ??
David I wouldn’t make this in the crockpot. The chicken gets glazed by baking. Now if you did make it in the crockpot I’d take the liquid in the crockpot and put it in a saucepan to reduce it and thicken then use it onto of the chicken.
I really don’t know how long it would take in the crock pot because I’ve never made it that way.
Can I use boneless chicken breast to make this recipe. Please and ThankYou
Yes Muriel you can, you just won’t cook them as long as the bone in chicken thighs.
Thank You for letting me know. May try it tomorrow. I love all your recipes and Thank You for sharing them them with us all. I hail from Prince Edward Island Canada. Wishing you and your family a lovely weekend.
I loved the recipe. Next time I will use low-sodium soy sauce. Also, is there a way to make the sauce spicy?
This was fantastic! I so enjoy your recipes but this one easily gets an A+! It’s easy AND delicious. Hubby commented several times how moist and flavorful the chicken was and I agree. THANK YOU for such a great recipe!
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