Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked Green Giant® frozen teriyaki vegetables or garden vegetable medley.
cup packed brown sugar
cup soy sauce
tablespoon rice vinegar
teaspoon ground ginger
clove garlic, finely chopped
lb skin-on bone-in chicken thighs
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.