Sweet & Savory Glazed Soy Sauce Brown Sugar Chicken Thighs Recipe

Juicy chicken thighs glazed with soy sauce and brown sugar promise a mouthwatering culinary adventure that will spark your taste buds.

Succulent meat absorbs rich, caramelized flavors from a simple yet remarkable marinade.

Sweet and savory notes dance together, creating a harmonious blend that makes dinner feel special.

Quick and easy preparation means you can whip up this impressive dish without spending hours in the kitchen.

Each bite delivers a perfect balance of umami and sweetness that makes people ask for seconds.

Marinating the chicken ensures deep, penetrating flavor that elevates a basic protein into something extraordinary.

One taste and you’ll understand why this recipe becomes an instant favorite at your dinner table.

Storage Advice to Keep Chicken Thighs Fresh

• Store leftover chicken thighs in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual chicken thighs tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months. Label with date for easy tracking.
• Place chicken on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, checking temperature to prevent drying out. Ensure internal temperature reaches 165°F for food safety.
• Warm chicken at 350°F for 10-15 minutes. Drizzle extra marinade or chicken broth to maintain moisture and prevent hardening. Use aluminum foil to cover and trap steam.

FAQs

• Why marinate the chicken thighs?

Marinating helps infuse deep flavors into the meat, tenderize the chicken, and create a delicious caramelized glaze that makes the dish more savory and aromatic.

• Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs are recommended because they have more fat content, which keeps the meat juicy and prevents it from drying out during baking.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should have crispy skin and no pink meat in the center.

Glazed Soy Sauce and Brown Sugar Chicken Thighs with Sweet and Savory Taste

• Elevate Family Dinner: This chicken recipe transforms an ordinary meal into a restaurant-quality experience with bold Asian-inspired flavors that will have everyone asking for seconds.
• Minimal Prep, Maximum Taste: Whisk a simple marinade, coat chicken thighs, and let the oven do the work – perfect for busy home cooks seeking delicious results without complicated techniques.
• Crowd-Pleasing Versatility: Works wonderfully for casual weeknight dinners, weekend gatherings, or meal prep, offering a crowd-pleasing protein that pairs beautifully with rice, vegetables, or salad.
• One-Pan Convenience: Requires minimal cleanup with just a baking sheet and mixing bowl, making this recipe a stress-free cooking solution for anyone wanting tasty food without extensive kitchen work.

Ingredients for Glazed Soy Sauce Brown Sugar Chicken Thighs

• Chicken Thighs: A flavorful and juicy cut of meat that absorbs the marinade beautifully and creates a crispy skin when baked.

• Soy Sauce, Brown Sugar: Combine to create a sweet and savory glaze that caramelizes and adds depth of flavor to the chicken.
• Garlic, Ginger: Provide a robust and aromatic base that enhances the overall taste profile of the dish.
• Honey: Adds natural sweetness and helps create a glossy, sticky glaze on the chicken.
• Rice Vinegar: Introduces a subtle tangy note that balances the sweetness of the marinade.
• Sesame Oil: Contributes a rich, nutty flavor that is characteristic of Asian-inspired cuisine.
• Black Pepper: Adds a mild heat and helps to round out the seasoning.

• Green Onions, Sesame Seeds: Provide a fresh, crunchy texture and visual appeal to the finished dish.

How to Make Glazed Soy Sauce Brown Sugar Chicken Thighs Perfectly

Step 1: Whip Up Flavorful Marinade

• Soy sauce
• Brown sugar
• Minced garlic
• Grated ginger
• Honey
• Rice vinegar
• Sesame oil
• Freshly ground black pepper

Whisk everything together until the sugar dissolves and the mixture looks glossy and well-blended.

Step 2: Coat and Chill Chicken

Submerge chicken thighs into the marinade, ensuring each piece gets thoroughly coated.

Cover the bowl and slide it into the refrigerator.

Let the chicken soak up all those incredible flavors for at least 30 minutes, though 2 hours will make them even more delicious.

Step 3: Prepare Oven and Baking Sheet

Crank up the oven to 375°F (190°C).

Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 4: Arrange and Bake Chicken

Carefully place the marinated chicken thighs on the prepared baking sheet.

Slide the sheet into the preheated oven.

Step 5: Baste and Cook

Bake the chicken for 35-40 minutes.

Halfway through cooking, pull out the baking sheet and baste the chicken with extra marinade.

This helps create a beautiful, glossy finish and locks in moisture.

Step 6: Check for Doneness

Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).

The skin should look crispy and golden brown.

Step 7: Garnish and Serve

Transfer the sizzling chicken thighs to a serving platter.

Sprinkle with freshly chopped green onions and a generous shower of sesame seeds.

Serve hot and enjoy the explosion of flavors!

Pro Tips for Sticky and Flavor-Packed Chicken Thighs

• Let chicken absorb flavors for at least 2 hours to ensure deep, rich taste and tender meat.
• Use a meat thermometer to confirm chicken reaches 165°F (74°C) for safe consumption without overcooking.
• Cover with foil if chicken skin browns too quickly, protecting it from charring while ensuring even cooking.
• Reserve some marinade before adding raw chicken to use as a glaze or dipping sauce after cooking.
• Pat chicken thighs dry before marinating and use a wire rack on the baking sheet to help skin crisp evenly.

Variations to Try with Soy Sauce Brown Sugar Chicken Thighs

• Gluten-Free Tamari Chicken: Replace soy sauce with gluten-free tamari sauce, maintaining the same marinade ingredients for individuals with gluten sensitivities.
• Spicy Korean-Style Chicken: Add gochujang or red pepper flakes to the marinade for a fiery kick, transforming the dish with bold Korean flavors.
• Low-Carb Maple Alternative: Swap brown sugar with sugar-free maple syrup or monk fruit sweetener to reduce carbohydrate content while keeping the glazed texture.
• Coconut Amino Chicken: Use coconut aminos instead of soy sauce for a soy-free option with a slightly sweeter, milder flavor profile that works well for paleo diets.

Serving Suggestions for Glazed Chicken Thighs

• Asian Rice Bowl Delight: Serve chicken thighs over steamed jasmine rice, drizzling extra marinade as a sauce and sprinkling green onions and sesame seeds for added texture and flavor.
• Family-Style Feast: Arrange chicken on a large platter with roasted vegetables like broccoli and carrots, creating a colorful and nutritious meal everyone will enjoy.
• Quick Sandwich Twist: Slice chicken and stuff into soft brioche buns with crisp lettuce and a dollop of sriracha mayo for a delicious lunch option that transforms the original recipe.
• Salad Topper Sensation: Slice chicken and place atop a fresh mixed green salad with mandarin oranges, creating a light yet satisfying meal with an exciting Asian-inspired dressing.

Glazed Soy Sauce Brown Sugar Chicken Thighs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Brown sugar soy sauce chicken thighs deliver a perfect balance of sweet and savory flavors. Marinated and caramelized, these tender chicken thighs invite you to savor a delightful Asian-inspired culinary experience.

---

Ingredients

Scale 1x2x3x

Protein:

• 6 bone-in, skin-on chicken thighs

Sauce and Seasoning:

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper

Aromatics and Garnish:

• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a vibrant marinade by blending soy sauce, brown sugar, minced garlic, grated ginger, honey, rice vinegar, sesame oil, and cracked black pepper in a spacious mixing vessel.
2. Submerge chicken thighs completely in the marinade, ensuring each piece is thoroughly coated. Refrigerate for a minimum of 30 minutes, allowing flavors to penetrate deeply, ideally up to 2 hours.
3. Preheat the oven to 375F, preparing a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
4. Arrange marinated chicken thighs on the prepared baking sheet, maintaining space between pieces for even heat circulation.
5. Roast for 35-40 minutes, periodically basting with reserved marinade to enhance moisture and caramelization. Check internal temperature reaches 165F for safe consumption.
6. Chicken is ready when skin turns golden brown and crispy, with a glossy, caramelized exterior that hints at the rich, complex flavor profile.
7. Carefully transfer chicken to a serving platter, allowing brief resting time to redistribute juices and maintain tenderness.
8. Elevate presentation by sprinkling freshly chopped green onions and toasted sesame seeds, adding visual appeal and complementary texture.

Notes

• Enhance marinating time to 4-6 hours for deeper flavor infusion, allowing chicken to absorb maximum seasoning.
• Use low-sodium soy sauce for a healthier version that reduces salt content without compromising taste profile.
• Pat chicken thighs dry before baking to achieve extra crispy skin and better caramelization of the glaze.
• Swap honey with maple syrup for a vegan alternative or to accommodate different dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 6
• Calories: 335 kcal
• Sugar: 12 g
• Sodium: 1050 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg