SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
1/4 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 1/2 pounds skin-on, bone-in chicken thighs
1 tablespoon vegetable oil
Heat oven to 375 degrees. 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 degrees). Serve chicken with sauce.
Makes 4 servings, each with 330 calories, 17 grams fat, 90 mg cholesterol, 1,000 mg sodium, 15 grams carbohydrates, 14 grams sugar. Exchanges: 1 other carbohydrate, 4 lean meat, 1 fat. Carbohydrate choice: 1.
Tips: Searing meat in a pan on the stovetop then finishing in the oven is a classic restaurant technique that frees up burners while ensuring a succulent finished product that's less likely to overcook or burn.
To avoid the cutting board entirely, use preminced garlic or substitute 1/2 teaspoon garlic powder for the fresh garlic.