Brown Sugar–Soy Glazed Chicken Thighs

Name: Brown Sugar–Soy Glazed Chicken Thighs
Prep time: 10 h
Cook time: 10 h
Total time: 20 h
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean
Ingredients: 2.5 tbsp Balsamic Vinegar; 1.5 lb Boneless Chicken Thigh; 2 tbsp Brown Sugar; 2 tsp Fresh Ginger; 1 tbsp Minced Garlic; 1 tbsp Olive Oil; 0.25 cup Soy Sauce; 1 tsp Sriracha; 1 tsp Toasted Sesame Oil; 0 dash Toasted Sesame Seeds

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷 High-Protein 💪Low-Carb Comfort-Food Anabolic Diet

Brown Sugar–Soy Glazed Chicken Thighs balances a glossy, lightly sticky glaze with notes of garlic, ginger, and a hint of heat from sriracha. The chicken turns tender and juicy, with caramelized edges and a savory-sweet finish brightened by balsamic. Ideal for a weeknight dinner or meal prep, it pairs well with rice, noodles, or crisp vegetables.

Prep10 hrs
Cook10 hrs
Serves4
DifficultyEasy

1

In a small bowl, mix together the soy sauce, vinegar, brown sugar, garlic, ginger, sesame oil, and Sriracha.
2

Place the chicken in a resealable plastic bag or a large bowl, add half of the marinade, and stir until evenly coated. Set aside the remaining marinade for later. Marinate in the refrigerator for at least 30 minutes or, even better, overnight.
3

Heat a large skillet with olive oil over medium heat. Drain the chicken and discard the used marinade. Add the chicken to the skillet and cook, turning a couple of times, until browned and cooked through, 8 to 10 minutes. An instant-read thermometer inserted in the center should register 165 degrees F (74 degrees C).
4

Reduce the heat to medium-low and pour the reserved marinade into the skillet. Cook for 1 to 2 minutes, until reduced and slightly thickened.
5

Transfer the chicken and sauce to a serving platter. Garnish with toasted sesame seeds and/or green onions, and serve.