Brown sugar glazed chicken: Soy-Brown Sugar-Glazed Chicken Thighs Recipe
Posted onGlazed 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.
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.
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 ./smoked-chicken-thighs-5071851-09-4e5b3dfaaf814eac98d48448db926065.jpg)
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.:max_bytes(150000):strip_icc()/Salmon-with-Brown-Sugar-Glaze-by-Paula-2000-28ca056e6d39483aa21f11f74b988f72.jpg)
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
- 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.
Remove the chicken thighs from their packaging and pat them dry with paper towels.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.
Remove the chicken thighs from their packaging and pat them dry with paper towels.-
9×13-inch Casserole Dish
- Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
- 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.
- 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.
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
- Recipes 900 08
- FOOD MAGAZINE #92 (154)
- Food School
- Ideas
- Authors
- Base
My Recipe Book
Include Ingredients
90 024 Delete ingredients
Popular Ingredients
Recipe Type
Food Verified
Step by Step Recipes
Video Recipes
Recipes with History
AUTHOR:
9 0024 Food
portions:
4COOK:
15 minutes
15 minutes + 30 minutes
Recipe author
Author: FoodGo to profile
Teriyaki is a Japanese technique of frying with glaze: «teri» is «shine» and «yaki» is frying.
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
90 024 2 cloves
Sake
3 tablespoons
Vegetable oil
50 ml
Sesame
to taste
Green onion
to taste
Cooking instructions
15 minutes + 30 minutes
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 it 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 greens
popular searches:
Casserole
Cutlets
Rolls
Stew
This recipe in the article: 9 0004 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.
a spoonful of wine vinegar, or 2 tablespoons of rice vinegar. The family is pretty =)
FoodJune 25, 2019
0
We are glad that you liked it! Add your photo to the
recipe While marinating, I thought that I forgot to pour the sake. I added more, now let’s see what happens with a double portion of alcohol))) Or is it an important ingredient?
Food14 January 2022
3
You can replace sake with dry white wine.
See also:
How to cook lush cheesecakes in the oven
Recipe for tender, ruddy and well-baked cheesecakes — secrets and a step-by-step recipe
Pickled cucumbers for the winter
How to pickle cucumbers in a cold way
Special projects
Similar recipes
13:01
Kushiyaki set with teriyaki sauce
Author: Food
3 servings
Teriyaki chicken with mini potatoes
Author: Artem Minenkov
4 servings
1 hour 15 minutes
Spicy wings with teriyaki sauce
Author: Roman Nesterov
900 03 4 servings
30 minutes teriyaki with sweet potato
Author: Viktor Apasyev
6 portions
6 hours
Teriyaki chicken
Author: Minenkov Artem
9 0003 1 portion
40 minutes
Chicken nuggets with teriyaki sauce
Author: Polina Koks conditions
Author: Anna Ilyushchenko
4 servings
15 minutes
Tuna roll with baked sweet potato and teriyaki sauce
Author: Maria Yerke
1 serving
25 minutes
Teriyaki salmon with vegetables
Author: Marina Ilyushina
2 servings
20 minutes
Teriyaki sauce with honey
Author: Svetlana Blezgieva
4 servings
90 003 10 minutes
Lean rice with vegetables and teriyaki sauce
Author: Svetlana Blezgieva
2 portions
30 minutes
Rice with shrimps in teriyaki sauce
Author: Alexandra Bezuh
1 portion
20 minutes
9 0000 Chicken in Teriyaki sauce recipe
Chicken in Teriyaki sauce recipe.
Teriyaki chicken is fried chicken fillet pieces in a traditional Japanese, sweet-and-salty sauce.
The sauce is based on soy sauce with added sugar or honey. Then everything is fried until the sugar caramelizes in it, which will give the dish a shine. After all, «Teriyaki» means «shine of fried» in Japanese. Cooking in this way is very fast and tasty. The chicken is first fried over medium heat, then the sauce is added. Continue cooking until the sauce thickens and the chicken is glazed and shiny. The dish turns out to be very appetizing and bright, at a very budget price. You can safely cook it for lunch or dinner. Chicken in Teriyaki sauce is a recipe that you will cook again and again!
You may also like Japanese Cuisine Recipes: Udon Noodles with Chicken and Vegetables.
Print prescription
Chicken in Teriyaki sauce step by step recipe with photo
«Teriyaki Chicken» is prepared very easily and quickly as I wrote above. It is advisable to cook the sauce yourself, and not buy it in the store.
The dish is best served with rice, and bright vegetables will add color to the dish.
| Preparation time | 10 minutes |
| Cooking time | 20 minutes |
| Portions |
servings |
Ingredients
Teriyaki Sauce:
Topping:
Instructions
-
Let’s start cooking. Chicken fillet or chicken thigh fillet, thoroughly washed, wiped with paper towels so that no excess moisture remains. Cut the fillet into pieces about 3 cm in size. Be sure to season with salt and black pepper, mix thoroughly. While the chicken is salting, prepare the sauce.
