Description
These chicken thighs are oven-roasted and coated in a sweet-savory sticky glaze that caramelizes beautifully—effortless yet full of flavor.
Ingredients
Scale
- 6 chicken thighs (boneless skinless or bone-in skin-on)
- 3 tbsp soy sauce or Worcestershire sauce
- 2 tbsp brown sugar or honey (or maple syrup)
- 2 cloves garlic, minced
- 1 tbsp vinegar (apple cider or rice wine)
- 1 tbsp oil (optional)
- 1 tsp fresh ginger, minced (optional)
- 1 tbsp butter (optional, for finishing glaze)
- Salt and pepper to taste
- 1/2 tsp powdered garlic (optional)
- 1/2 tsp paprika (optional)
- Shallots or sliced onion (optional, for bone-in variation)
Instructions
- Preheat oven to 220°C (425°F). Pat chicken dry.
- In a bowl, whisk together glaze ingredients: soy/Worcestershire sauce, brown sugar (or honey), vinegar, garlic, oil, and ginger if using.
- Arrange chicken in a baking dish or rimmed baking sheet in a single layer. Coat well with the glaze. Add shallots or sliced onion around chicken if using bone-in thighs.
- Bake for 30–35 minutes until golden and internal temperature reaches 165°F (75°C).
- If using bone-in thighs, pour pan juices into a saucepan with honey and butter. Simmer until reduced to a glaze. Brush over chicken and return to oven for 5 minutes to crisp.
- If using boneless thighs, optionally broil for a few minutes to caramelize the glaze.
- Let chicken rest for 5–10 minutes before serving. Spoon extra glaze over the top.
Notes
- Use tamari for a gluten-free version.
- Adjust sweetness or spice to taste—chili flakes, hoisin, or sweet chili sauce work well.
- Store leftovers in the fridge up to 3 days or freeze for up to 3 months.
- Reheat at 350°F covered with foil, then broil briefly to crisp skin.
- Air frying is possible—use 200°C (400°F) and monitor glaze to avoid burning.
Nutrition
- Serving Size: 1 thigh
- Calories: 280
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 110mg