SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
- 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.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
- 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.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 14 g, TransFat 0 g
SOY-GLAZED CHICKEN THIGHS
Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.
Provided by McCarthy
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
- Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
- Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
- Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
SWEET SOY-GLAZED CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
- Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
- Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.
SOY BALSAMIC CHICKEN THIGHS
Found this in a cook book I got at the library, have been using a lot of balsamic vinegar recently and this recipe appealed. The flavours are delicious and its so easy. Prep time includes marinating.
Provided by Evie3234
Categories Chicken
Time P1DT40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
- Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
- Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
- Arrange chicken on serving dish.
- Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
- (approx 2 minutes) Spoon sauce over chicken.
- * As you can see a few have found this too salty for their taste.I suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.
Nutrition Facts : Calories 345.9, Fat 21.5, SaturatedFat 6, Cholesterol 118.4, Sodium 1261.1, Carbohydrate 9.9, Fiber 0.2, Sugar 8.4, Protein 26.4
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
GARLIC-BROWN SUGAR CHICKEN THIGHS
I love the crunchy chicken skin and brown sugar pan sauce that comes out of this.
Provided by Jason
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
- Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 263.7 calories, Carbohydrate 9.5 g, Cholesterol 82.5 mg, Fat 16.2 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 6 g, Sodium 86.5 mg, Sugar 8.8 g
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