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 tbsp rice vinegar
- 3 tbsp soy sauce
- 3 tbsp brown sugar, packed
- 1 tsp chili paste, or Sriracha, to taste
- ¼ tsp ground black pepper
- 8 chicken thighs, boneless, without skin
- 2 tbsp vegetable oil
- Fresh chopped parsley or cilantro, for garnish
Recommended Equipment
Instructions
- In a small bowl, combine the vinegar, soy sauce, brown sugar, chili paste, and pepper. Whisk to blend thoroughly.3 tbsp rice vinegar | 3 tbsp soy sauce | 3 tbsp brown sugar (packed) | 1 tsp chili paste (or Sriracha, to taste) | 1/4 tsp ground black pepper
- Pat the chicken dry with paper towels.8 chicken thighs (boneless, without skin)
- Heat the oil in a large skillet over medium heat.2 tbsp vegetable oil
- When the oil is hot and shimmering, add the chicken thighs in a single layer. Cook for 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, turning the chicken frequently, for 6 to 10 minutes longer, or until the sauce is reduced and syrupy and the chicken is well glazed. The chicken should reach at least 165°F in the thickest pieces.
- Garnish with fresh chopped parsley or cilantro.Fresh chopped parsley or cilantro (for garnish)
Tip: Once the sauce starts to thicken, turn the chicken often so it coats evenly and doesn’t scorch.
Nutrition
Calories: 600kcalCarbohydrates: 10gProtein: 38gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 221mgSodium: 931mgPotassium: 506mgFiber: 0.1gSugar: 9gVitamin A: 177IUCalcium: 30mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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