Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easy cleanup.
- In a medium bowl, whisk together the brown sugar, minced garlic, soy sauce, olive oil, apple cider vinegar, salt, and black pepper until the sugar dissolves and the mixture is syrupy.
- Pat the chicken thighs dry with paper towels to ensure a crispy skin. Add the chicken to the bowl with the glaze and toss well to coat every piece thoroughly.
- Arrange the glazed chicken thighs skin-side up on the prepared baking sheet, leaving a little space between each for even cooking.
- Bake for 35 to 40 minutes. About halfway through, baste the chicken with the pan juices and flip each thigh if you want more even caramelization. Continue baking until the skin is golden brown and an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit.
- Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes. Garnish with fresh thyme or parsley if desired, then serve warm.
Nutrition
Notes
For extra sticky glaze, broil the chicken for the last 2 minutes. If you prefer less sweetness, reduce brown sugar to 3 tablespoons. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes. To make ahead, prep the glaze and marinate the chicken up to 24 hours in advance. Serve with steamed rice or roasted vegetables to soak up the pan juices. Avoid overcrowding the pan to get that perfect caramelized crust.
