Juicy chicken thighs roasted in a soy sauce and brown sugar glaze that’s sweet, savory, and sticky all in one pan.

Scale

4 chicken thighs, bone-in and skin-on

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup brown sugar

1/2 cup soy sauce

2 tablespoons white vinegar

1 teaspoon ground ginger

4 cloves garlic, minced

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1. Preheat oven to 375°F. Rub chicken with olive oil and season with salt and pepper.

2. Heat an oven-safe skillet and place chicken skin-side down to sear for 3 to 5 minutes.

3. Remove chicken and drain pan of excess fat.

4. In a bowl, combine brown sugar, soy sauce, vinegar, garlic, and ginger.

5. Return chicken to skillet, skin side up, and pour glaze over it.

6. Bake for 25 minutes, basting with glaze a few times.

7. Ensure chicken reaches 165°F and glaze is thick.

8. Serve with sauce drizzled on top.

Swap vinegar types for a slightly different flavor.

Use fresh ginger if preferred.

Add chili flakes to introduce a little heat.