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Sticky Asian Glazed Chicken Thighs

Tender, juicy chicken thighs seared to perfection and tossed in a sweet, savory, and sticky garlic-soy glaze. Garnished with fresh scallions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup dark brown sugar packed
  • 0.25 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp black pepper
For Cooking & Garnish
  • 1 tbsp cooking oil canola or vegetable
  • 4 green onions sliced diagonally

Equipment

  • Large skillet or cast iron pan
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper in a bowl.
  2. Place chicken in a bag or dish. Pour half the marinade over the chicken and marinate for at least 30 minutes. Reserve the other half of the marinade.
  3. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade).
  4. Cook chicken for 4-5 minutes per side until browned and cooked through (165°F internal temp). Remove chicken and set aside.
  5. Pour the reserved, unused marinade into the skillet. Simmer and reduce for 3-5 minutes until thick and syrupy.
  6. Return chicken to the skillet, tossing to coat completely in the sticky glaze.
  7. Transfer to a serving bowl, garnish generously with sliced green onions, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water.