I had this chicken on my menu off and on for a couple of months. For one reason or another it just kept getting bumped back. I think originally I even had a different recipe that I was going to use, but I decided that one was too…involved (i.e. time consuming) for me. Because you all know I’m all about the quick and easy weeknight meals.
Granted, this one does need to marinate for a bit, but a minimum of 20 minutes is no biggie, right? Or if you are more organized that I am these days, you can throw it in the marinade the night before and it’ll be ready to go when you’re ready to cook the next night! That would be my preferred method but…I’m not so great at looking ahead at recipes these days. Well, who am I kidding, I was bad about that even before I had a Tater in the oven!
Anywho…this chicken. You guys.
Marinated in garlic, soy sauce, and vinegar and then you make a sauce using the marinade and some brown sugar and water. How does the mere thought of that not make your mouth water??
It’s amazing. The sauce gets thick and sticky and coats the chicken so nicely. Top it with some chopped green onions and then you bite into a moist, flavorful chicken thigh and think you’ve died and gone to Heaven. Yes, it’s that good.
And, minus the time to marinate, it’s ready to eat in 30 minutes, just like we like it around here!!
- 1½ lbs boneless, skinless chicken thighs (4 to 6 pieces)
- 6 garlic cloves, minced
- ⅓ cup soy sauce
- ⅓ cup + 2 tbsp white vinegar
- 3 dried bay leaves (or 4 fresh)
- 3 Tbsp cooking oil
- 1½ cups water
- 2 Tbsp brown sugar
- 1 Tbsp whole black pepper
- 2 scallions, sliced
- Combine the chicken with half of the minced garlic, soy sauce, vinegar, and bay leaves in a shallow dish or bowl. Cover and marinate in the fridge for at least 20 minutes, or overnight.
- Heat 1 tablespoon of oil in a skillet over high heat. Place the chicken in the heated skillet (reserve the marinade) and sear on each side, about 1 minute, until nicely browned but not cooked through. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons of oil to the skillet, reduce the heat to medium high, add the garlic and cook about 30 seconds, until fragrant.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a boil and then reduce heat to a simmer.
- Simmer for 5 minutes, then add the chicken back in, top side down (ie the smooth side should face down). Leave to simmer uncovered for 20 to 25 minutes (no need to stir) until chicken is cooked through and the sauce reduces down to a thick glaze and when you turn the chicken over, it is coated. It will thicken more as it rests, as well.
- Serve chicken topped with sliced scallions and your favorite grain and veggie!