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
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
- 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
- In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
- 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.
- Place the oven rack in the middle position and preheat the oven to 350°F.
- 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.
- Repeat browning of the remaining thighs, heating additional oil as needed.
- 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°F on an instant-read thermometer before removing.
- Transfer to a platter and serve.
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.