Soy-glazed Chicken Thighs

This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.

Soy-glazed Chicken Thighs
Servings: 8-10
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)

Ingredients:

  • 3/4 cup dark soy sauce
  • 3/4 cup dry sherry
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. Sriracha sauce
  • 1/4 cup vegetable oil plus additional oil for browning the thighs
  • 12-16 bonless, skinless chicken thighs, trimmed of excess fat

Directions:

  1. In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
  2. Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
  3. Place the oven rack in the middle position and preheat the oven to 350°F.
  4. Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
  5. Repeat browning of the remaining thighs, heating additional oil as needed.
  6. When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165&degF on an instant-read thermometer before removing.
  7. Transfer to a platter and serve.

Notes:
A 1-quart measuring cup is ideal for mixing the marinade.

Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.

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