Teresa's Recipes
Soy Glazed Chicken Thighs
Indulge in the rich and savory flavors of these soy-glazed chicken thighs. The combination of sweet brown sugar, aromatic garlic, and zesty ginger creates a sticky glaze that caramelizes beautifully in the oven. This dish is not only simple to prepare but also delivers a burst of umami flavor that will have your taste buds dancing. Traditionally, soy sauce has been a staple in East Asian cuisine for centuries, adding depth and character to countless dishes. Perfect for a quick weeknight dinner, serve these delightful chicken thighs with steamed rice and vegetables for a complete meal.
Ingredients
- 4-6, bone-in and skin-on for maximum flavor Chicken thighs
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar
- 4 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 2 tablespoons Sesame oil
- 2 tablespoons, toasted Sesame seeds
- 2, sliced for garnish Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 380
- Fat: 20g
- Carbs: 12g
- Protein: 30g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until well combined.
- Place the chicken thighs in a baking dish, skin side up, and pour the soy sauce mixture over them, ensuring they are well coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the skin is crispy.
- During the last 5 minutes of baking, switch to broil to achieve an extra crispy skin, keeping a close eye to avoid burning.
- Once done, remove from the oven and let the chicken rest for a few minutes.
- Sprinkle the sliced green onions and toasted sesame seeds over the chicken before serving.
Tips
- For an extra kick, add a teaspoon of chili flakes to the soy sauce mixture.
- Feel free to marinate the chicken in the soy sauce mixture for a few hours or overnight for deeper flavor.
- Serve with a side of steamed broccoli or bok choy to complement the dish.