| Kosher Nexus

Today is June 23, 2026 / /

Ingredients

1 Tbsp. neutral oil
2 lb. bone-in, skin-on chicken thighs
1 tsp. kosher salt
1 (2″) piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
1/2 cup (107 g.) packed light brown sugar
1/2 cup reduced-sodium soy sauce (preferably Aloha)
1/2 cup plus 1 Tbsp. water divided
2 tsp. cornstarch
1 scallion, light and dark green parts only, thinly sliced (optional)

1 hr

Greek Chicken

Directions

1. Step 1In a large, deep skillet or Dutch oven, swirl oil to coat. Season chicken all over with salt and arrange in cold skillet skin side down. Cook over medium heat, undisturbed, until skin is golden and crispy and easily releases from skillet, about 10 minutes. Flip chicken and cook just until browned on the bottom, 1 to 2 minutes more. Transfer to a plate.
2. Step 2In same skillet over medium heat, cook ginger and garlic, stirring, until fragrant, about 1 minute. Add brown sugar, soy sauce, and 1/2 cup water and stir until sugar is dissolved. Return chicken to skillet skin side up.
3. Step 3Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer, then cover and cook until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°, 13 to 18 minutes.
4. Step 4Transfer chicken to a clean plate. Bring sauce to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and deep brown in color, 2 to 3 minutes.
5. Step 5Meanwhile, in a small bowl, whisk cornstarch with remaining 1 Tbsp. cold water. Add to sauce and stir until thickened to a glaze, about 1 minute.
6. Step 6Return chicken to pot and toss to coat in glaze. Top with scallions (if using).