Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- In a small bowl, whisk the brown sugar, soy sauce, garlic powder, onion powder, and a pinch of salt and pepper until the sugar begins to dissolve.
- Heat the olive oil in a large oven-safe skillet over medium heat. Pat the chicken skin dry with paper towels and season both sides lightly with salt and pepper.
Cooking
- Place the thighs skin-side down and sear without moving them until the skin is golden and crisp, about 4 to 5 minutes. Let the skin form a crust for even browning.
- Flip the thighs, spoon the brown sugar mixture evenly over each piece, and immediately transfer the skillet to the hot oven.
- Bake until the thickest part of the chicken reaches 165°F (74°C) and the glaze is bubbling, about 20 to 25 minutes.
- If the glaze is not sticky enough, return the skillet to the stovetop and simmer briefly to reduce and thicken.
- Remove the skillet and let the thighs rest for 5 minutes to keep them juicy.
- Sprinkle with chopped green onions if using.
Serving
- Serve hot over steamed rice, mashed potatoes, or egg noodles and pair with crisp, fresh sides.
Nutrition
Notes
You can use boneless thighs if you prefer, but reduce oven time and check doneness sooner. Coconut aminos can replace soy sauce for a gluten-free option. If using fresh garlic, add it to the glaze but be careful not to burn it during searing.