Ingredients:

  • 5 lbs boneless, skinless chicken thighs (or breasts)
  • 1 cup Light Brown Sugar
  • 1/2 cup Soy Sauce
  • 1/4 cup Apple Cider Vinegar
  • 4 cloves garlic
  • 1 tablespoon ginger
  • 1 tablespoon oil (for searing)
  • Salt and pepper (to taste)
  • 2 tablespoons Cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon cold butter

Instructions:

  1. Pat your chicken thighs (or breasts) completely dry. Season aggressively with salt and pepper. Moisture is the enemy of a good sear!
  2. Whisk the brown sugar, soy sauce, vinegar, garlic, and ginger in a bowl until the sugar is mostly dissolved.
  3. RESERVE THE GLAZE: Immediately remove 1/3 cup of this marinade base and set it aside in a small saucepan. This is your safe, clean brown sugar glaze base.
  4. Place the chicken in the remaining marinade. Marinate for at least 30 minutes, or up to 4 hours. Discard the used marinade afterward.
  5. Sear the chicken for 3-4 minutes per side in hot oil in a heavy skillet over medium-high heat until a deep, gorgeous golden-brown crust is achieved.
  6. Transfer the seared chicken to a baking dish. Bake at 400°F (200°C) for 15-20 minutes until the internal temperature reaches 165°F (74°C).
  7. Simmer the reserved 1/3 cup glaze base (from Step 3) on the stove over medium heat until it comes to a simmer.
  8. Create a quick slurry by mixing cornstarch and cold water. Whisk this slurry into the simmering glaze. It will thicken immediately. Reduce heat and cook for 1 minute until it's thick as warm maple syrup.
  9. Remove the glaze from the heat and stir in the 1 tbsp of cold butter for richness and shine.
  10. Remove the chicken from the oven, brush the thick, glossy brown sugar glaze generously over the chicken. Garnish and serve immediately.