Soy Glazed Chicken Thighs
June 3, 2021 | By Jeremy Scheck | 13 Comments
Soy Glazed Chicken Thighs
Ingredients
- 2-3 tablespoons neutral oil (such as avocado or grapeseed)
- 1/2 onion (red or white), sliced
- 1 inch of ginger, thinly sliced
- 2 scallions (white and light green parts), thinly sliced
- Pinch of salt
- Pinch of red pepper flakes
- 8 cloves of garlic, thinly sliced
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vinegar (such as Chinese black vinegar, white vinegar, or wine vinegar)
- 1/2 cup chicken stock
- 4 boneless skinless chicken thighs
- Toasted sesame seeds, to taste
Instructions
- Preheat the oven to 425° F.
- Place an oven safe skillet on the stove and heat over a medium flame. Add the oil and heat for a minute. Add the onion, ginger, and scallions and sauté for a few minutes until softened and lightly golden brown.
- Add a pinch of salt and red pepper flakes to the onions, scallions, and ginger, then add the sliced garlic. Cook a minute or two longer, just to take the raw edge off the garlic.
Turn off the heat on the stove. Add the brown sugar, soy sauce, vinegar, and chicken stock to the pan. Mix it up a little. Nestle in the chicken thighs, sprinkle with sesame seeds, then place the whole thing in the oven for 30 minutes. - After 30 minutes, carefully return the skillet to the stove (be mindful of the hot handle), and heat over a medium flame again. Let the sauce stay at a strong simmer.
- While basting constantly with the sauce, cook 5-8 more minutes, or until the sauce has reduced and become a bit more like maple syrup in texture.
- Enjoy with rice.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
I substituted the chicken thighs for tofu and it turned out amazing. Love this recipe 🙂
I did the same! Added some vegetarian oyster and a squeeze of lime when serving. Absolutely delicious!
I think you mean you replaced the chicken thighs with tofu, or, alternatively, you substituted tofu for the chicken thighs. Right?
So easy and delicious!
This was so insanely good, I made it two nights in a row.
I NEVER make anything two nights in a row.
Make this chicken!
I just tried this! it is sooooooooo delicious! way better than panda express! ty!
this was soooo good. I didn’t have an oven safe pan so I transferred it to a glass baking dish and then back into the pan to reduce the sauce which worked well. Speaking of sauce it was so good but i would’ve loved twice as much! So next time I’m doubling the sauce. Thanks Jeremy you never miss🤤
This chicken recipe is amazing! I made it for work for two weeks in a row. I would recommend doubling the sauce, just because its so good and is phenomenal over rice
This dish is amazing!!! Just be careful not to touch the handle when you bring it out of the oven! 🙂
under method, step 3. it says “Cook a minute or too longer”. I think that is supposed to be two not too.
My daughter is vegan and she told me about your sweet & savory coconut curry recipe. She liked it a lot so I pinned it. I perused your website and came across your soy-glazed chicken thigh recipe. I am not vegetarian or vegan so I made it. It is very easy and very good. I had red pepper and zucchini that I had no plans for and didn’t want to turn bad so I cut that up and stir-fried it to throw on top of it all when done. I’ll make this again and would gladly serve it to guests.
What temp in the oven?
Tried this with a cast iron skillet; turned out incredible!!