Sweet & Savory Soy Chicken Thighs
This soy chicken thighs recipe stands out because it’s simple and flavorful. A few hours in a soy-based marinade makes ordinary chicken thighs super-delicious. Plus, this is mostly hands-off. One of my favorite easy dinner recipes that doesn’t require you to stand at the stove endlessly.
Soy Chicken Thighs
Equipment
- Rimmed baking sheet
Ingredients
- 8-10 chicken thighs bone-in, skin-on (about 4 pounds)
- ½ cup butter
- 1 cup soy sauce
- 1 cup brown sugar
- ⅔ cup water
- 1 teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ tablespoon cornstarch
Optional garnish
- 2 tablespoons sesame seeds
- 2-3 scallions chopped
Instructions
- Make marinade. In a small pot, combine the soy sauce, brown sugar, water, butter, dry mustard, garlic powder, and ginger over low heat and heat until the brown sugar and the butter dissolve. Set aside to cool.
- Marinate. Place chicken in a large Ziploc bag (a bowl or pan will work as well). Measure out ¾ cup of the cooled marinade to set aside for later. Cover and refrigerate it. Pour the remaining marinade over the chicken and marinate, covered, for at least 2 hours and up to overnight, turning the chicken halfway through the marinating time.
- Preheat. Preheat the oven to 350℉.
- Bake. Pour the chicken and marinade onto a shallow baking sheet and bake for 50 minutes, turning the chicken halfway through or until the internal temperature reaches 165℉.
- Make sauce. While the chicken bakes, whisk together the marinade you set aside earlier. Put the cornstarch in a small bowl and whisk together with 2 tablespoons of the marinade. Add the remaining refrigerated marinade and cornstarch slurry to a small pot. Heat over medium heat to boiling and slightly thickened, stirring occasionally.
- Garnish and serve. Remove the chicken from the oven. Spoon sauce from the pan over the top of the chicken. Serve and pour the additional glaze over. Garnish the chicken with sesame seeds and scallions if using.
Notes
Nutrition
A good marinade is what makes a recipe stand out. The longer you leave it, the juicier it will be. The 2 hours is the minimum if you are short on time, but you won’t be disappointed if you can leave it longer.
But no matter what, you should always set aside some marinade beforehand to make a sauce.
Tips for Success
Use a rimmed baking sheet. This gives each piece room to bake rather than steam. When chicken pieces touch, they don’t brown as well.
Turn the chicken halfway through baking. This ensures even cooking on both sides.
Check the temperature. Chicken thighs are done at 165°F but stay juicy up to 175°F. A meat thermometer takes the guesswork out.
Cool the marinade before adding the chicken. A hot marinade can partially cook the chicken’s exterior, leading to uneven cooking.
Pat chicken dry before marinating. This helps the marinade stick better to the meat.
Ingredients and Equipment
Bone-in, skin-on chicken thighs: More forgiving than breast meat and won’t dry out with longer cooking times. Also great to cook in the crockpot with barbecue sauce.
Soy sauce: Provides a salt and savory foundation. Regular or low-sodium both work.
Brown sugar: Creates a sticky, caramelized exterior. Light or dark both work fine.
Cornstarch: Thickens the sauce without making it too thick or cloudy.
Rimmed baking sheet: Needed for proper air circulation and browning. The rim contains the juices without crowding the chicken.
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Make It Your Own
- Try different proteins: This marinade works well with salmon (cook for about 15 minutes) or pork chops.
- Change the flavors: Add a tablespoon of rice vinegar for tanginess, some sriracha for heat, or use maple syrup instead of brown sugar. If you want to be adventurous, try my pickle juice chicken marinade. It’s got a fresh taste with a bit of heat.
- Use fresh aromatics: Fresh ginger and minced garlic give a more pronounced flavor than the powdered versions.
A great recipe you can prep quickly and then throw in the oven. It’s simple, flavorful, and tastes great the next day.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.