{"id":5256,"date":"2024-04-26T16:42:32","date_gmt":"2024-04-26T16:42:32","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5256"},"modified":"2025-03-25T03:55:56","modified_gmt":"2025-03-25T03:55:56","slug":"brown-sugar-soy-sauce-chicken-thighs","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/brown-sugar-soy-sauce-chicken-thighs\/","title":{"rendered":"Brown Sugar Soy Sauce Chicken Thighs"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Brown Sugar Soy Sauce Chicken Thighs<\/span><\/h2>\n
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This is a delicious and easy dish, good for serving to company, or just to yourselves.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marination Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>San-J Tamari<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> skin-on chicken thighs<\/span> rinsed and patted dry (You can use chicken breasts, but see note*)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> brown sugar<\/span><\/li>
  • \u00bd<\/span> cup<\/span> San-J Organic Tamari Soy Sauce with 28% Less Sodium<\/span><\/li>
  • 2<\/span> tbsps<\/span> minced garlic<\/span><\/li>
  • Fresh Parsley<\/span> for garnish (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Generously season both sides of the chicken thighs with salt and pepper.<\/div><\/li>
    • In a medium bowl, combine brown sugar, San-J 28% Less Sodium Tamari, and minced garlic. Whisk until sugar is dissolved.<\/div><\/li>
    • Place chicken thighs into the marinade. Transfer to a large plastic bag. Let chicken marinate for 1-2 hours.<\/span><\/div><\/li>
    • Preheat your oven to 450\u2109 degrees.<\/span><\/div><\/li>
    • Place chicken into a 8\u00d78 inch parchment lined baking dish. Pour the remainder of marinate over the chicken.<\/div><\/li>
    • Bake chicken for 35-40 minutes.<\/div><\/li>
    • Remove from oven, set broiler to high. Return chicken to the oven for 1-3 minutes under the broiler.<\/span><\/div><\/li>
    • Garnish with fresh parsley, serve immediately. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Bryan’s Notes<\/h5>\n*If you plan on trying this with chicken breasts rather than thighs, be aware that breasts cook in less time, and are thus prone to being on the dry side. So, you need to be sure that the breasts are covered well with the marinade, and you need to check the internal temperature of the breasts during baking time, after 20 minutes, and every 5 minutes or so after that, until they come to a temperature of 165\u2109. Take the breasts out before they become overcooked and dry.<\/span><\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5253,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,170,136,2887],"tags":[],"class_list":["post-5256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-chinese","category-entree","category-marinated"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/04\/Brown-Sugar-Soy-Sauce-Chicken-Thigh.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5256"}],"version-history":[{"count":5,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5256\/revisions"}],"predecessor-version":[{"id":6983,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5256\/revisions\/6983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5253"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}