Soy-Brown Sugar-Glazed Chicken Thighs

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Ingredients

1/4

cup packed brown sugar

1/4

cup soy sauce

tablespoon rice vinegar

1/2

teaspoon ground ginger

clove garlic, finely chopped

1 1/2

lb skin-on bone-in chicken thighs

tablespoon vegetable oil

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1

Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
2

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.
3

Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
4

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.

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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.

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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.