Mahogany Chicken
Elevate your weeknight dinner game with Mahogany Chicken, a dish that boasts irresistible flavors and a stunning caramelized glaze. This recipe combines tender, bone-in chicken thighs with a rich marinade of soy sauce, honey, brown sugar, and a hint of sesame oil, creating a perfect balance of sweet, savory, and umami. The secret lies in searing the chicken until golden-crisp before baking it in the oven, allowing the sauce to thicken into a gorgeous mahogany-hued glaze. Garnished with fresh scallions and toasted sesame seeds, Mahogany Chicken is as visually appealing as it is delicious. Serve it over steamed rice or alongside your favorite vegetables for a meal that’s effortlessly elegant and packed with flavor. Perfect for family dinners or casual entertaining, this one-pan wonder is sure to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground ginger
- 1 teaspoon Sesame oil
- 2 tablespoons Olive oil
- 3 stalks Scallions, sliced for garnish
- 1 tablespoon Sesame seeds, toasted for garnish
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season them with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down into the pan. Sear for 4–5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the garlic. Sauté for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, ground ginger, and sesame oil. Pour this mixture into the skillet with the garlic. Bring the sauce to a simmer, stirring occasionally.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top of each piece.
Transfer the skillet to the preheated oven and bake for 35–40 minutes, basting the chicken with the sauce every 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle the chicken with sliced scallions and toasted sesame seeds before serving. Serve hot with rice or steamed vegetables, if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 22.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
