Sweet and Spicy Chicken Thighs
These chicken thighs are cooked with a simple mixture of soy sauce, brown sugar, and vinegar. The sauce mixture cooks down and glazes the boneless chicken thighs.
by Diana Rattray
This recipe takes just minutes to prepare and cook, and it’s an excellent way to enjoy boneless chicken thighs. While I usually like chicken thighs on the bone with skin, I’ll make this recipe again. The sauce boils down to make a sweet, spicy glaze on the chicken.
Chicken thighs typically contain 3 to 4 ounces of meat. One chicken thigh may be enough for children and some adults, but count on at least 2 for most adults.
Serve the chicken over rice or noodles for a fabulous everyday meal!
Sweet and Spicy Chicken Thighs
A simple mixture of soy sauce, brown sugar, and vinegar perfectly flavors these boneless chicken thighs. This is an excellent weeknight meal!
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar, packed
- 1 teaspoon sambal
- 1/4 teaspoon ground black pepper
- 8 boneless chicken thighs, without skin
- 2 tablespoons vegetable oil
- fresh chopped parsley or cilantro, for garnish
Instructions
- In a small bowl, combine the vinegar, soy sauce, brown sugar, sambal, and pepper. Whisk to blend thoroughl.
- Pat the chicken dry with paper towels. Sprinkle with kosher salt.
- Heat the oil in a large skillet over medium heat.
- When the oil is hot and shimmering, add the chicken thighs. Cook for about 4 to 5 minutes, or until browned; turn and brown the other side.
- Pour the soy sauce mixture over the chicken thighs.
- Reduce the heat to medium-low and continue cooking until the liquids are reduced and syrupy, and the chicken is well glazed. Turn the chicken thighs frequently.
- Garnish with fresh chopped parsley or cilantro.
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