Soy Chicken Thighs - Heart's Content Farmhouse

Prep Time:10

Cook Time:50

Marinate Time:2

Total Time:3

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.
Bake. Preheat the oven to 350℉. 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.

A rimmed baking sheet is best so that the chicken isn’t crowded. You can use a 9x13 pan in a pinch, but the chicken will be crowded.

Servings: servings

Calories: 890kcal