Ingredients
- 1/3 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 1/4 cup packed dark brown sugar (use light brown)
- 1 tablespoons finely chopped fresh ginger
- 6 medium garlic cloves, finely chopped
- 1 to 3 teaspoons oil (toasted sesame oil)
- 1 teaspoon freshly ground black pepper
- Red pepper flakes (amount you desire or hot sauce)
- 2 to 3 green onions (sliced in half)
- 3 pounds chicken thighs (bone-in skin-on chicken thighs or a combination of chicken pieces)
- Ground pepper
How to Make
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Step 1: Place all ingredients except the green onion and chicken in a bowl, whisk until combined very well. Pour in a greased 13-by-9-inch broiler-proof baking dish.
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Step 2: Place the chicken in a single layer in the marinade and turn to coat. Add the green onion halves into the marinade. Cover, refrigerate, and marinate 24 hours, turning the chicken at least once during the marinating time.
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Step 3: Remove the chicken from the refrigerator, remove the green onions from the baking pan. Allow the chicken to sit in the marinade at room temperature for about 30 minutes.
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Step 4: Meanwhile, heat the oven to 425°F and arrange oven rack in the middle.
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Step 5: Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Season the tops of chicken with some ground pepper.
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Step 6: Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
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Step 7: Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more.
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Step 8: Serve with the sauce on the side.
We hope you enjoy this recipe!
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