Soy-Brown Sugar Glazed Chicken Thighs

Heat oven to 375°F. In a small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with a whisk until well combined. Set aside.

Heat a cast iron skillet or roasting pan over medium-high heat. Rub chicken with oil and place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet. Sear opposite side another 3-5 minutes.

Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Stir brown sugar soy mixture before pouring over chicken.

Roast 15-25 minutes or until juice of chicken is clear when thickest part is cut to bone. Serve chicken with sauce over cooked rice.