Glazed soy sauce brown sugar chicken thighs
Today, we have an exceptional recipe that will leave you craving for more—the mouthwatering Glazed Soy Sauce Brown Sugar Chicken Thighs. Prepare yourself for an explosion of flavors that will take your chicken dinner to new heights!
Imagine succulent chicken thighs, perfectly seasoned and coated in a glaze that combines the savory richness of soy sauce with the perfect touch of sweetness from brown sugar. This delightful combination creates a tantalizing caramelized crust while ensuring each bite is tender, juicy, and bursting with flavor.
Whether you’re planning a cozy family dinner or entertaining guests, this recipe is a surefire way to impress. The aroma of the glaze as it caramelizes in the oven will fill your kitchen, setting the stage for a truly memorable dining experience.
Join us as we guide you through the simple yet magical process of creating these glazed soy sauce brown sugar chicken thighs. From marinating the chicken to achieving the perfect balance of flavors in the glaze, we’ll provide you with all the tips and tricks you need to recreate this restaurant-quality dish in the comfort of your own kitchen.
Prepare to embark on a culinary adventure that will leave your taste buds dancing with delight. Let’s dive in and discover the wonders of Glazed Soy Sauce Brown Sugar Chicken Thighs—your ticket to a truly unforgettable dining experience!
- 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
- 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 for 3 -5 minutes without moving them until the skin is lightly browned.
- Transfer the chicken to a plate, and 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 for 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.