Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Garlic and brown sugar meld to balance out this deeply savory (and deeply simple) sauce for succulent chicken thighs. Low-sodium chicken broth and reduced-sodium soy sauce keep it flavor-rich yet less salty. If some of the sauce spreads on your plate into some brown rice or green veggies, all the better.

EatingWell.com, March 2022

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Credit: Photographer / Brie Passano, Food Stylist / Annie Probst

Recipe Summary

active:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Combine broth, brown sugar, soy sauce, garlic and crushed red pepper in a small skillet over medium heat; cook, stirring, until the sugar has dissolved. Pour half the sauce into an 8-inch-square baking dish.

  • Season chicken with salt and pepper and place in the baking dish. Pour the remaining sauce over the chicken; reserve the skillet. Bake, turning once, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, about 30 minutes.

  • Use tongs to transfer the chicken to a serving plate. Pour the sauce from the baking dish into the small skillet. Bring to a boil and cook, stirring, until reduced to 1/4 cup, 3 to 4 minutes. Drizzle the sauce over the chicken and sprinkle with scallions and cilantro.

Nutrition Facts

1 thigh & 1 Tbsp. sauce
172 calories; protein 23g; carbohydrates 8g; sugars 7g; added sugar 7g; fat 5g; saturated fat 1g; mono fat 2g; poly fat 1g; cholesterol 107mg; vitamin a iu 146IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 1mg; vitamin d iu 1IU; folate 9mg; vitamin k 13mg; sodium 332mg; calcium 22mg; iron 1mg; magnesium 31mg; phosphorus 226mg; potassium 333mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 11mg.
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