Soy-brown Sugar-glazed Chicken Thighs


1/4 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 1/2 lb skin-on bone-in chicken thighs
1 tablespoon vegetable oil


Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.

Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.

Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.

Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.