Chicken is less expensive here than beef or pork and usually cheaper if it is bone in and skin on which we prefer anyway. This recipe is for thighs and I am sure hind quarters or drumsticks would work also. However, white meat I am afraid, would become too dry cooked this way.
This turned out very well though I used white wine vinegar instead of the rice vinegar called for and about half of the soy sauce amount as Bettie is not a fan of soy sauce.
The leftovers worked well heated up for lunch and there was plenty of sauce left to heat with it. The other good thing is it only dirties one pan. Notice that the oil is rubbed on the chicken and then they are placed in the pan to brown. Not the oil heated in the pan. It gave it a crispier skin even with the sauce ingredients poured over the chicken.
Glazed Chicken Thighs
⅛ to ¼ cup soy sauce
¼ cup packed brown sugar
1 tablespoon rice or white wine vinegar
½ teaspoon ground ginger
1 clove finely chopped garlic or substitute ½ teaspoon garlic powder
1 tablespoon vegetable oil
Heat oven to 375° F. In a small bowl, beat brown sugar, ginger, soy sauce, vinegar and garlic with whisk until combined. Set aside.
Heat 10 inch ovenproof skillet over medium high heat. Rub chicken with the tablespoon vegetable oil. Sear chicken without moving 3 to 5 minutes till skin is browned. Transfer the chicken to a plate. Pour off any drippings from skillet. Return chicken to pan, skin side up. Pour brown sugar-soy mixture over chicken. Roast 15 to 25 minutes or to at least 165°in a 375°F. oven. Serve chicken with the sauce to spoon over if desired.