Oh, the joy of a sticky, sweet, and savory chicken dish that clings to your taste buds like your favorite memory from last summer’s barbecue! This ginger soy glazed chicken is like a little hug on a plate—warm, inviting, and just a tad messy in the best way possible. I swear, every time I make it, the aroma alone makes my kids come running to the kitchen as if I’d announced free ice cream.
Steps
- Mince two cloves of garlic and grate one tablespoon of fresh ginger. In a small bowl, mix the garlic and ginger with 1/4 cup of brown sugar, 3 tablespoons of soy sauce, 1 tablespoon of cooking oil, and freshly cracked pepper.
- Place eight boneless, skinless chicken thighs in a shallow dish or a gallon-sized zip-lock bag. Pour the marinade over the chicken, ensuring all pieces are coated, then cover and refrigerate for at least 30 minutes or up to 24 hours.
- When ready to cook, heat a large skillet over medium heat. Add 1/2 tablespoon of cooking oil, then place half of the marinated chicken in the skillet. Cook until each side is well browned and fully cooked through, then transfer to a clean plate.
- Repeat the cooking process with the remaining chicken pieces. After all the chicken is cooked, pour the leftover marinade into the skillet and bring it to a boil while whisking to incorporate any browned bits.
- Let the marinade boil until it reduces to a thick glaze. Once thickened, turn off the heat, return the cooked chicken to the skillet, and coat both sides in the glaze.
- Optionally, garnish the chicken with sliced green onions and sesame seeds before serving. Enjoy with jasmine rice and a side of cucumber mango salad for a complete meal.
Ingredients
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Freshly cracked black pepper (approximately 15 cranks of a pepper mill)
- 1 tablespoon cooking oil
- 8 boneless, skinless chicken thighs (approximately 1.75 lbs total)
- 1/2 tablespoon cooking oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Nutritional Values
Calories: 1531.84kcal | Carbohydrates: 62.24g | Protein: 140.72g | Fat: 83.04g | Sodium: 4771.52mg | Fiber: 1.84g
FAQ
- Can I use chicken breasts instead of thighs?
- Yes, you can use chicken breasts for this recipe. However, it is recommended to cut them into smaller pieces or pound them thin for better marinade absorption and quicker cooking. Thighs are preferred as they are already small, juicy, and tender.
- How should I cook the Sticky Ginger Soy Glazed Chicken?
- You have the option to cook the chicken in a skillet or on a grill. A grill may provide better caramelization and browned edges, but using a skillet is a simpler option and still delivers delicious results.
- Is it safe to use the marinade as a glaze?
- Yes, it is safe to use the marinade as a glaze if it is brought to a full boil, as this process kills any bacteria. Alternatively, you can prepare a separate batch of marinade to use solely as a glaze if you prefer.
- How long should I marinate the chicken?
- The chicken should be marinated for at least 30 minutes and up to a day in the refrigerator to achieve optimal flavor.
- What can I serve with Sticky Ginger Soy Glazed Chicken?
- This dish pairs wonderfully with jasmine rice and a Cucumber Mango Salad. The salad’s cold and tangy flavors complement the sticky and savory chicken beautifully.
Tips
- Choose the Right Chicken Cuts: While the marinade works well with both chicken breast and thighs, using thighs is preferable as they are smaller, cook faster, and remain juicy and tender. If you opt for chicken breasts, consider cutting them into smaller pieces or pounding them thin to enhance marinade absorption and ensure quick cooking.
- Maximize Browning for Enhanced Flavor: To achieve those delightful browned edges and caramelized sugars, avoid crowding the pan by cooking the chicken in two batches. This allows moisture to evaporate effectively and prevents steaming, thus enhancing the flavor.
- Safely Utilize Marinade as a Glaze: After cooking the chicken, boil the leftover marinade to create a rich glaze, ensuring it reaches a full boil to kill any bacteria as per FDA guidelines. If desired, you can double the marinade and use half as a separate, clean glaze.
- Enhance with Garnishes and Sides: For added flavor and texture, garnish the finished dish with sliced green onions and sesame seeds. Consider pairing the chicken with jasmine rice or a refreshing side like a Cucumber Mango Salad to complement the dish’s flavors.
Equipment
- Fine Holed Cheese Grater or Box Grater – for grating the fresh ginger.
- Pepper Mill – for freshly cracked pepper.
- Large Skillet – if you don’t already have one suitable for cooking chicken.
- Whisk – for whisking the marinade as it reduces to a glaze.
