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Glazed Soy Sauce Brown Sugar Chicken Thighs

Soy sauce brown sugar chicken thighs with a lacquered, deeply caramelized mahogany glaze. Bake skin-side up, baste with reserved marinade, and broil briefly for a sticky, glossy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in skin-on chicken thighs
Glaze and marinade
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger, grated
  • 0.5 tsp red pepper flakes
Garnish
  • 0.5 sesame seeds
  • 2 green onions, sliced

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Make marinade and prep to bake
  1. Whisk soy sauce, brown sugar, olive oil, garlic, apple cider vinegar, ginger, and red pepper flakes until the sugar dissolves and the mixture looks glossy.
  2. Marinate the chicken at least 30 minutes or up to 24 hours in the refrigerator, turning once if possible so the coating clings evenly.
  3. Preheat the oven to 425F and place the chicken skin-side up in a baking dish, reserving the marinade for basting.
Bake, baste, and caramelize
  1. Bake for 20 minutes at 425F, then baste the chicken all over with the reserved marinade.
  2. Bake 10-15 more minutes at 425F until the glaze looks mahogany and lacquered and the chicken is cooked through.
  3. Broil for 2-3 minutes for extra caramelization if desired, watching closely until the glaze turns sticky and deeply browned at the edges.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions right before serving for fresh crunch and bright color.

Notes

For the stickiest glaze, let the chicken marinate uncovered for the last 10 minutes so the surface becomes tacky before baking. Refrigerate leftovers up to 3-4 days; reheat in a 350F oven until hot through. Freezing is not recommended because the glaze can separate when thawed. Dietary swap: use tamari (gluten-free soy sauce) for an easy gluten-free version.