Description
If you want juicy, sticky, flavor-packed chicken with minimal effort, this Soy Glazed Chicken is the answer. Every bite is sweet, savory, and a little bit gingery—perfect with rice and veggies, and so easy you’ll want it on repeat.
Ingredients
Scale
- 8 boneless, skinless chicken thighs (about 1.75 lbs)
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Freshly cracked black pepper (about 15 cranks)
- 1 tablespoon oil (for marinade)
- ½ tablespoon oil (for cooking)
- Garnishes: 2 green onions (sliced), 1 teaspoon sesame seeds (optional)
Instructions
- In a bowl, mix brown sugar, soy sauce, garlic, ginger, black pepper, and 1 tablespoon oil.
- Add chicken thighs, toss to coat, and marinate for at least 30 minutes (up to 24 hours in the fridge).
- Heat ½ tablespoon oil in a large skillet over medium. Brown half the chicken on both sides, then remove to a plate. Repeat with the rest.
- Pour leftover marinade into the skillet. Bring to a full boil and whisk until thickened and glossy.
- Return chicken to the pan, coating each piece in the sticky glaze.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Double the marinade if you love extra sauce for rice or veggies. Works with chicken breasts (just cut or pound thin). Add chili flakes or sriracha for heat. Keeps in the fridge up to 4 days, or freeze up to 3 months.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg