Brown sugar glazed chicken: Soy-Brown Sugar-Glazed Chicken Thighs Recipe

Glazed Soy Sauce Brown Sugar Chicken Thighs

By Mary Bostow / 19 Comments

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!

PIN IT FOR LATER

Print Recipe Pin Recipe

4.38 from 8 votes

Glazed Soy Sauce Brown Sugar Chicken Thighs

Servings: 4

• 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 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.

Did you make this recipe?I’d love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

If you enjoyed this recipe, you may like these as well.

Chicken Pie

 

Chicken Lombardy

 

Creamy Mushroom Chicken Rice Soup

 

Chicken Velvet Soup

 

Crock Pot Ranch Cream Cheese Chicken

Categories: Chicken Tags: brown sugar, chicken, chicken thighs, dinner, soy sauce, supper

ABOUT MARY

My children are grown now and I’m a Gramma . I live along the Kentucky River with my husband Paul.I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share. Read more…

Brown Sugar Garlic Chicken — Jo Cooks

This post may contain affiliate links. Please read my disclosure policy.

These Brown Sugar Garlic Chicken thighs are your new favorite chicken dish, believe me it’s just that good. Not only are they perfectly cooked and scrumptiously moist, but they’re swimming in a sweet, savory, and slightly spicy sauce that is perfect for spooning over your favorite starches.

Are you looking for something to whip up tonight that is savory, sweet, positively bursting with that aromatic garlic flavor, and swimming in a sauce that is down right drinkable? If you’re nodding your head to all these points then let me just say that this dish is your match made in heaven. It’s easy and relatively quick, and best yet easy to pair with your favorite salad or starch.

The brown sugar in this dish adds some really beautiful caramel notes to our dish that pair well with all that umami soy sauce. I used 8 yes…8 whole cloves of garlic all minced up in this dish to make it truly crave-able. A little hint of sriracha will heat up this dish, but if you don’t have much tolerance for spice feel free to leave it out!

How To Ensure Your Chicken Thighs Are Cooked Through

If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temperature is 165 F degrees you’re good to go!

Keep in mind that we want a really moist end result with our chicken, so you’ll need to trust me on this one and shelve your fears of not completely stark white cooked chicken. I know it can be hard to say good bye to this age old belief, but for your taste buds sake I recommend letting go and embracing the pinkish hue!

Ingredients

• Chicken – Today we are using boneless and skinless chicken thighs, if you’d prefer to use bone in or skin on feel free! Just keep in mind that bone in will take longer to cook.
• Sugar – When using sugar in savory recipes like this one, I recommend using a sugar like brown that’ll add caramel notes and some dimension to your dish.
• Garlic – Use as much or little as you like.
• Sauce – Sriracha and soy sauce, regular as it’ll provide our dish with the salt needed for this recipe.
• Broth – I recommend using regular chicken broth for this recipe, we want that chicken flavor throughout and this liquid will give us that finger licking sauce.
• Seasoning – Just pepper to taste!

How To Make Brown Sugar Garlic Chicken

1. Preheat the oven and prep the chicken: Preheat your oven to 425 F degrees. Remove the chicken thighs from their packaging and pat them dry with paper towels.
2. Combine the sauce: Add all the sauce ingredients together to a sauce pan and whisk over medium heat until all the sugar dissolves. Pour about half of the sauce in a large casserole dish, arrange the chicken thighs in the dish, then pour the remaining sauce over the chicken.
3. Bake the chicken: Transfer the casserole dish to the oven and bake uncovered for 35 to 40 minutes, basting with sauce every 10 minutes.
4. Garnish and serve: Garnish with chopped parsley or cilantro if preferred, and serve.

Can I Use Chicken Breast?

Absolutely! Just keep in mind that chicken breast if boneless and skinless will cook quicker, it should only take about 20 to 25 minutes. Best way to tell when the chicken breast is when the internal temperature is 165 F degrees.

What To Serve With Brown Sugar Garlic Chicken

When you try a little bit of this sauce, you’ll fall in love with it as much as I have – believe me on that one. You’ll want to spoon this sweet, savory, and ever so slightly spicy sauce over the carbs of your choice. Here are some of my recommendations below but feel free to whip up whatever strikes your fancy!

• Mashed Potatoes
• Potato Salad
• Roasted Fingerling Potatoes
• Macaroni Salad
• Roasted Potatoes
• Coleslaw Salad

Cooking With Bone In Skin On Chicken Thighs?

Now I love chicken thighs any way you slice them, but my thigh recipe today will be slightly different if you choose to use this style of chicken thigh. You want to make sure that the skin still turns out crispy and the chicken is completely cooked through. If you’d like to ensure your chicken is cooked through completely, check out this recipe on my sister site, Craving Home Cooked.

How To Brine Your Chicken

If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water. This will allow that seasoning to penetrate into the meat and result in juicier, more flavorful, and more tender meat.

Leftovers

Fridge

Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.

Freezer

Absolutely! Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.

More Delicious Chicken Recipes To Try:

• Coq au Vin
• Roast Chicken
• Chicken Rice Pilaf
• Pollo Asado
• Firecracker Chicken Meatballs
• Garlic and Paprika Chicken
• Chicken Schnitzel
• Smothered Chicken
• Chicken With Garlic Herb Sauce

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

These Brown Sugar Garlic Chicken thighs are your new favorite chicken dish, believe me it’s just that good. Not only are they perfectly cooked and scrumptiously moist, but they’re swimming in a sweet, savory, and slightly spicy sauce that is perfect for spooning over your favorite starches.

• ▢ 3 pounds chicken thighs (boneless and skinless)
• ▢ ½ cup brown sugar
• ▢ 8 cloves garlic (minced)
• ▢ 2 tablespoon sriracha sauce
• ▢ ¼ cup soy sauce
• ▢ ¼ cup chicken broth
• ▢ ½ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

• Preheat the oven and prep the chicken: Preheat your oven to 425 F degrees. Remove the chicken thighs from their packaging and pat them dry with paper towels.

• Combine the sauce: Add all the sauce ingredients together to a sauce pan and whisk over medium heat until all the sugar dissolves. Pour about half of the sauce in a large casserole dish, arrange the chicken thighs in the dish, then pour the remaining sauce over the chicken.

• Bake the chicken: Transfer the casserole dish to the oven and bake uncovered for 35 to 40 minutes, basting with sauce every 10 minutes.

• Garnish and serve: Garnish with chopped parsley or cilantro if preferred, and serve. 

• 9×13-inch Casserole Dish

1. Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
2. Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Calories: 435kcal (22%)Carbohydrates: 16g (5%)Protein: 28g (56%)Fat: 28g (43%)Saturated Fat: 8g (50%)Cholesterol: 167mg (56%)Sodium: 489mg (21%)Potassium: 404mg (12%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 133IU (3%)Vitamin C: 3mg (4%)Calcium: 32mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Brown Sugar Chicken Recipe with Photos

S N Wednesday 26 June 2013

Subscribe

Category	Bird	Kitchen	Home recipes
Time	6 hours 10 minutes	Method	Classic
Portions	6

Recipe description

Chicken thighs cooked with brown sugar, garlic, soy sauce, vinegar and sprite, drizzled with sriracha sauce. Serve with rice and vegetables.

Composition, calories and nutritional value per 100 g

Proteins 14.07 g Fats 14.01 g Carbohydrates 7.53 g Learn more More information about the composition and caloric content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

216 kilocalories

like

14 added me



like

Add me

Ingredients:

Chicken thigh	15 pcs.	Brown sugar	240 g
Ground black pepper	1 tsp.	Garlic	3T
Soy sauce	3 st. l.	Table vinegar	160 ml
Sprite	60 ml	Sriracha Sauce	1 st. l.

Step 1:

Chicken thigh

15 pcs.

Place the chicken thighs in the pot.

Step 2:

Brown sugar	240g
Ground black pepper	1 tsp.
Garlic	3T
Soy sauce	3 st. l.

Add brown sugar, pepper, minced garlic and soy sauce.

Step 3:

Table vinegar	160 ml
Sprite	60 ml

Then add vinegar and sprite.

Step 4:

Cover and cook over low heat for 6-7 hours.

Step 5:

Sriracha Sauce

1 st. l.

Drizzle with sriracha before serving.

Step 6:

May be served with rice and vegetables.

Step 7:

Bon appetit!

Source: siggyspice.blogspot.com

Teriyaki Chicken step by step recipe with video and photos — Japanese cuisine: Main dishes

Teriyaki chicken recipe step by step with video and photos — Japanese cuisine: Main dishes

GOLDEN THOUSAND

9035 9
• Recipes
• FOOD MAGAZINE #92 (154)
• Food school
• Ideas
• Authors
• Database

My recipe book 9 0006 Include ingredients

Exclude ingredients

Popular ingredients

Recipe type

Tested by Food

Step by step recipes

Video recipes

Recipes with history Serves 4:

4 COOK:

15 minutes

15 minutes + 30 minutes

Recipe author

Author: Food Go to profile it. The product should eventually acquire a caramel sheen, which gives it a marinade of soy sauce, sake (or mirin) and sugar. For simplicity, you can use store-bought teriyaki sauce — this is a special sauce for the teriyaki technique, which already includes all the necessary ingredients.

Energy value per serving

Calories

Protein

Fat

Carbohydrates

383

37

14

20

kcal

grams

grams

grams

Products

Ingredients

Portions

4

chicken fillet

600 g

Light soy sauce

70 ml

Brown sugar

3 tablespoons

Ginger

10 g

Onion

50 g

Garlic

90 064 2 cloves

Sake

3 tablespoons

Vegetable oil

50 ml

Sesame

to taste

Green onion

to taste

Cooking instructions

15 minutes + 30 minutes

Print

1Chalk grate the ginger and onion with a grater, crush the garlic with a garlic press. Mix soy sauce, sugar, sake, ginger, garlic and onion.

Cheat sheet

How to prepare the ginger

2Cut the fillet into large pieces and put in the marinade, leave for 30 minutes.

Cheat sheet

How to prepare the chicken fillet

3Heat the vegetable oil in a frying pan and fry the chicken pieces on all sides until caramelized. Postpone.

Tool

Aluminum frying pan

4 Pour the marinade into the same frying pan, boil for 3-4 minutes. Return the chicken to the pan and cook, stirring, for a couple more minutes, the meat should be covered with sauce, like a glaze. Serve garnished with sesame seeds and green onions.

Cheat Sheet

How to Cut Herbs

Popular Searches:

Casserole

Cutlets

Rolls

Stew

This recipe in the article: 9 0006 The best recipes of the world

Comments (5):

Ivan RadkevichJune 22, 2019

6

Great recipe. I added 20 g of ginger to the sauce, not 10, and sake can be replaced with 1 tbsp.