A delightful twist on classic Asian-inspired chicken thighs, featuring a savory soy glaze and a hint of sweetness.
Mix the brown sugar, light soy sauce, dark soy sauce, and rice vinegar in a bowl.
Ensure the sugar dissolves completely for a smooth marinade.
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
For deeper flavor, marinate the chicken overnight.
Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
Lining the baking sheet with foil makes cleanup easier.
Arrange the chicken thighs, skin side up, on the prepared baking sheet. Bake for 20 minutes.
Ensure the chicken pieces are not overcrowded for even cooking.
Brush the chicken with the marinade and reduce the oven temperature to 350°F (175°C). Bake for an additional 10 minutes.
Basting adds extra flavor and keeps the chicken moist.
Brush the chicken with honey and broil for 4 minutes, watching closely to avoid burning.
Broiling gives the chicken a caramelized finish.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
