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Glazed Soy Sauce Brown Sugar Chicken Thighs

Glazed soy sauce brown sugar chicken thighs with a glossy mahogany caramel sauce, baked hot until the skin turns deeply golden. Marinating time helps the garlic-ginger flavors soak in, then the reserved marinade baste creates a sticky, flavorful glaze.
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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 thighs and marinade
  • 4 bone-in skin-on chicken thighs
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp olive oil
  • 4 clove garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger, grated
  • 0.5 tsp red pepper flakes
  • sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Make the glaze marinade
  1. Whisk soy sauce, brown sugar, olive oil, garlic, apple cider vinegar, ginger, and red pepper flakes together until the sugar dissolves and the mixture looks smooth.
  2. Place bone-in skin-on chicken thighs in the marinade and marinate for at least 30 minutes or up to 24 hours, turning once so the surface is coated.
Bake and caramelize
  1. Preheat the oven to 425F and place the chicken skin-side up in a baking dish, reserving the marinade for basting.
  2. Bake for 20 minutes, then baste the chicken with the reserved marinade.
  3. Bake 10-15 more minutes at 425F until the glaze looks caramelized and the chicken is cooked through.
  4. Broil 2-3 minutes to deepen the caramel color and add an extra sticky sheen to the glaze.
Finish and serve
  1. Rest briefly, then garnish with sesame seeds and sliced green onions before serving.

Notes

Pro tip: baste during the final bake so the glaze thickens and clings to the skin instead of pooling. Refrigerate leftover chicken in an airtight container for up to 4 days; reheat in a 350F oven until hot. Freezing is yes—freeze cooked chicken up to 2 months, then reheat until warmed through. For a lower-sodium option, use reduced-sodium soy sauce and keep the rest of the measurements the same.