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Glazed Soy Sauce Brown Sugar Chicken Thighs

Soy sauce brown sugar chicken thighs get lacquered with a mahogany, sticky glaze for a deeply caramelized finish. This baked method uses an easy marinade, then bastes and broils for extra caramelization on skin-on, bone-in thighs.
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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 marinade and glaze
  • 4 bone-in skin-on chicken thighs Use 4 to 6 thighs so the baking dish has a snug single layer.
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar, packed Packed brown sugar helps create a darker caramelized sheen.
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger, grated
  • 0.5 tsp red pepper flakes
  • sesame seeds for garnish Optional but helps the surface look complete and glossy.
  • sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Make the marinade glaze
  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 so the thighs absorb flavor before baking.
Bake and lacquer
  1. Preheat oven to 425°F and place chicken skin-side up in a baking dish, reserving the marinade separately.
  2. Bake 20 minutes, then baste with the reserved marinade and bake 10 to 15 more minutes until the glaze is caramelized and the chicken is cooked through.
  3. Broil 2 to 3 minutes for extra caramelization if desired, watching closely so the lacquered surface doesn’t burn.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions right before serving so they stay bright and crisp.

Notes

For the deepest mahogany lacquer, baste during the second bake and keep the thighs skin-side up so the glaze coats and caramelizes evenly. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 3 months. For a gluten-free option, use gluten-free soy sauce and keep all other ingredients the same.