These Mahogany Chicken Thighs are tender, juicy, slightly crispy, and smothered in a flavorful, sweet, salty, tangy glaze. This easy-to-make chicken dinner is one you want in your meal rotation!
There’s something really sexy about good thighs. I’m talking thick, juicy, meaty, dark-cut, bone-in, skin-on chicken thighs. But you know what’s even sexier than that? Thick, meaty, dark-cut, bone-in, skin-on chicken thighs that have been slathered in a gooey, salty, sweet, tangy sauce.
If you agree (which you should), then you’re in the right place. These mahogany chicken thighs are oh-so-good. They’re simmered in a flavorful marinade, baked until fall-off-the-bone tender, browned for a slightly crispy finish, then topped with a salty, sweety, and tangy glaze.
What you need to make this recipe
- Cold Water, Soy Sauce, Dry Sherry, Sugar, Molasses, and White Vinegar – makes up a salty, tangy, and sweet mahogany marinade turned sauce for the chicken.
- Chicken Thighs – use bone-in chicken thighs for a meatier flavor.
- Ginger and Garlic – use fresh ginger and garlic for the best flavor.
- Cornstarch and Water – makes up a cornstarch slurry which, when whisked into the marinade, thickens the liquid into a sauce for the chicken!
How to make mahogany chicken thighs
In a large oven-safe skillet, whisk together water, soy sauce, sherry, sugar, molasses, and vinegar.
Add the chicken, skin side down, and arrange the ginger and garlic between each.
Bring the mixture to a simmer over medium heat and cook for 5 minutes, then transfer the skillet to the oven and cook, uncovered, for another 30 minutes. After 30 minutes, flip the chicken, and cook for another 20-30 minutes or until the internal temperature reaches 195ºF.
Transfer the chicken to a platter to rest for 5 minutes. Strain the cooking liquid into a bowl, skim the fat from the top, and discard.
Set the oven to broil, then whisk together cornstarch and ½ cup water. Heat 1 cup of the soy mixture in an empty skillet over medium heat, then add in the cornstarch mixture. Cook until thickened, then return the liquid to a bowl and set aside.
Place the chicken back into the empty skillet, then broil in the oven until well browned (about 4 minutes.) Remove from the oven and let rest before serving with additional sauce over rice.
Tips, tricks, and notes for this recipe
- Use bone-in chicken thighs for the best flavor and texture.
- Don’t forget to save the marinade. It turns into sauce!
- If the sauce isn’t as thick as you like it, you can whip up another cornstarch slurry and whisk in little bits at a time until it has reached your desired texture. Keep in mind it will thicken as it sits.
- Let the chicken rest before cutting into it so it retains its moisture and flavor.
- If you like spice, add a sprinkle of red pepper flakes to the sauce.
- Make the sauce soy-free by swapping the soy sauce for tamari or liquid aminos.
What to serve with mahogany chicken thighs
If you’re not eating these straight out of the pan, these mahogany chicken thighs are delicious over white or brown rice and with a side of veggies.
How to store
Leftover cooked chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To enjoy again, microwave, bake, or warm on the stove until heated through.
More Chicken Recipes
Mahogany Chicken Thighs
- 1 1/2 cups cold water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tbsp sugar
- 2 tbsp molasses
- 1 tbsp white vinegar
- 4 lbs bone in chicken thighs
- 1 inch piece ginger peeled, halved, and smashed
- 6 garlic cloves peeled and smashed
- 1 tbs cornstarch
- Preheat the oven to 300 degrees F.
- In a large oven safe skillet, whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar.
- Place the chicken skin side down in the skillet and arrange the ginger and garlic in between each.
- Bring the mixture to a simmer over medium heat and cook for 5 minutes.
- Transfer the skillet to the oven and cook, uncovered, for 30 minutes longer.
- Flip the chicken and continue to cook for 20 to 30 minutes longer, until internal temp reaches 195 degrees F.
- Carefully transfer the chicken to a platter and strain the cooking liquid rest for 5 minutes.
- Strain into a bowl and skim fat from the top and discard.
- Set the oven to broil.
- Whisk in the cornstarch mixture and cook until thickened, about 1 minute.
- Return liquid to bowl and set aside.
- Heat 1 cup of the reserved soy mixture in the empty skillet over medium heat.
- Place the chicken back into the empty skillet and broil about 4 minutes, until well browned.
- Remove from oven and let rest before serving with additional sauce over rice.