Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easy cleanup.
- In a medium bowl, whisk together the brown sugar, minced garlic, soy sauce, olive oil, apple cider vinegar, salt, and black pepper until the mixture turns syrupy.
- Pat the chicken thighs dry with paper towels. Add them to the bowl and toss well to coat every piece with the glaze.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving a little space between each for even cooking.
- Bake for 35 to 40 minutes. After 20 minutes, baste the chicken with the pan juices and flip each piece if you like more even caramelization. Continue baking until the skin is golden and an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh herbs if desired, then serve warm.
Nutrition
Notes
For a milder garlic flavor, use 2 cloves instead of 4. You can substitute coconut aminos for soy sauce to make it gluten-free. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 10 minutes to keep the skin crispy. This dish pairs beautifully with roasted vegetables or a simple green salad. Avoid overcrowding the pan to ensure the skin gets crispy. If you prefer a thicker glaze, simmer the pan juices on the stovetop for a few minutes after baking.