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Easy Soy Garlic Chicken Thighs

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Category: Main Course
Prep Time: 15 minutes (plus optional 30-minute marinate)
Cook Time: 35 minutes
Total Time: 50 minutes (or 1 hour 20 minutes with marinating)
Serving Size: 4-6 people
Cooking Intensity: Easy

The Weeknight Hero Your Dinner Rotation Needs

Crispy-skinned, juicy chicken thighs, glazed in a glossy, deeply savory sauce that’s equal parts sweet, garlicky, and umami-rich—this is the effortless, one-pan wonder that promises maximum flavor with minimal fuss. These Easy Soy Garlic Chicken Thighs are the epitome of culinary alchemy: a handful of pantry staples transform into a complex, restaurant-quality sauce that clings to every nook and cranny of the chicken. Whether you’re feeding a busy family or hosting an impromptu dinner party, this dish delivers universal appeal with its sticky, finger-licking goodness. Serve it over a bed of steamed rice to soak up every last drop of that incredible sauce.

Ingredients

For the Chicken:

  • 2.5 – 3 lbs bone-in, skin-on chicken thighs (6-8 pieces)

  • 1 tablespoon neutral oil (like avocado or canola)

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons cornstarch

  • 4-5 cloves garlic, minced

  • 1 tablespoon finely grated or minced fresh ginger

  • 2 green onions, thinly sliced (white and green parts separated)

For the Soy Garlic Sauce:

  • ½ cup low-sodium soy sauce

  • ⅓ cup honey (or brown sugar for a deeper molasses note)

  • ¼ cup water or low-sodium chicken broth

  • 2 tablespoons rice vinegar (or apple cider vinegar)

  • 1 tablespoon toasted sesame oil

  • 1-2 teaspoons Sriracha or gochujang (optional, for heat)

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For Serving (Highly Recommended):

  • Steamed jasmine or white rice

  • Sesame seeds

  • Extra sliced green onions

  • Steamed broccoli or snap peas

Equipment

  • Large, oven-safe skillet (cast iron or stainless steel recommended)

  • Tongs

  • Whisk

  • Small bowl

  • Measuring cups and spoons

  • Microplane or fine grater (for ginger)

Step-by-Step Instructions

Part 1: Prep & Sear (The Foundation of Flavor) – 20 Minutes

1. Prepare the Chicken (5 minutes):

  • Pat the chicken thighs completely dry with paper towels. This is the single most important step for achieving crispy skin. Moisture is the enemy of crispiness.

  • Season both sides generously with salt and pepper. Lightly dust both sides with the 2 tablespoons of cornstarch, shaking off any excess. This light coating will help thicken the sauce later and promotes a beautiful crust.

2. Sear to Perfection (15 minutes):

  • Preheat your oven to 400°F (200°C).

  • Heat the neutral oil in your large, oven-safe skillet over medium-high heat until it shimmers.

  • Carefully place the chicken thighs in the skillet, skin-side down. Do not crowd the pan; work in batches if necessary. Resist the urge to move them! Let them sear, undisturbed, for 6-8 minutes, until the skin is deeply golden brown and crispy.

  • Flip the thighs and sear the other side for 3-4 minutes. Transfer the chicken to a clean plate. It will not be fully cooked through at this point.

Part 2: The Aromatics & Sauce (The Soul of the Dish) – 10 Minutes

1. Sauté Aromatics (2 minutes):

  • Reduce the heat to medium. In the same skillet with the rendered chicken fat, add the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 60-90 seconds until incredibly fragrant. Do not let the garlic burn.

2. Build and Simmer the Sauce (8 minutes):

  • Pour in the soy sauce, honey, water (or broth), and rice vinegar. Whisk to combine, scraping up any delicious browned bits (fond) from the bottom of the pan. Add the optional Sriracha or gochujang for heat if using.

  • Bring the sauce to a gentle simmer. Let it bubble for 2-3 minutes to meld the flavors and reduce slightly.

  • Give your cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while whisking constantly. The sauce will transform from thin to luxuriously thick and glossy within 30 seconds. Remove from heat and whisk in the toasted sesame oil.

Part 3: Bake & Glaze (The Grand Finale) – 25 Minutes

1. Bake to Juicy Perfection (20 minutes):

  • Return the seared chicken thighs to the skillet, nestling them skin-side up into the thickened sauce.

  • Carefully transfer the entire skillet to the preheated oven.

  • Bake, uncovered, for 18-22 minutes, or until the chicken reaches an internal temperature of 175°F (79°C) at the thickest part (the higher temperature for thighs ensures tender, falling-off-the-bone meat).

2. The Final Glaze (5 minutes):

  • Remove the skillet from the oven. If the sauce has thickened too much, add a splash of warm water or broth and stir.

  • For an extra-sticky, lacquered finish, you can optionally turn the oven to broil on HIGH. Place the skillet 6 inches from the broiler for 1-2 minutes, watching closely, until the chicken skin re-crisps and the sauce bubbles and caramelizes.

Part 4: Rest & Serve – 5 Minutes

1. The Crucial Rest:

  • Transfer the chicken to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute, guaranteeing moist meat.

2. Sauce & Serve:

  • Spoon the rich, glossy soy garlic sauce from the skillet over and around the chicken.

  • Garnish generously with the reserved green onion tops and a sprinkle of sesame seeds.

  • Serve Immediately with plenty of steamed rice and a simple vegetable side to complete the meal.

Chef’s Notes & Pro-Tips for Success

  • The Crispy Skin Secret: Dry chicken + hot pan + patience. Don’t move the chicken until it releases easily from the pan; it will tell you when it’s ready.

  • Marinate for Deeper Flavor (Optional but Excellent): After seasoning, place the chicken thighs in a resealable bag with half of the sauce mixture (before adding the cornstarch slurry). Marinate in the fridge for 30 minutes to 2 hours. Proceed with drying the chicken, dusting with cornstarch, and searing. Use the reserved, fresh half of the sauce to build the pan sauce.

  • Sauce Consistency is Key: The cornstarch slurry is your control lever. For a thicker, stickier glaze, use the full slurry. For a saucier, more pourable consistency, use half. Remember, the sauce will thicken further as it cools.

  • Adaptability is a Virtue:

    • Boneless, Skinless Thighs: Reduce initial sear time to 4-5 minutes per side and bake for 12-15 minutes.

    • Chicken Breasts: Use boneless, skinless breasts. Pound to even thickness, sear 3-4 minutes per side, and bake for 10-12 minutes until 165°F (74°C).

  • Leftovers & Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water to revive the sauce.

Nutritional Information (Per Serving, based on 1 large thigh with sauce)

  • Calories: ~380 kcal

  • Total Fat: 21g

  • Saturated Fat: 5g

  • Cholesterol: 135mg

  • Sodium: ~1100mg (using low-sodium soy sauce)

  • Total Carbohydrates: 18g

  • Dietary Fiber: 0.5g

  • Sugars: 13g

  • Protein: 32g

Nutrition information is an estimate calculated with low-sodium soy sauce and includes the skin and sauce. Sodium content can vary significantly based on the brand of soy sauce used. Values are per single generous serving and will vary based on the exact size of the chicken thigh

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