caramelized chicken - poulet caramélisé

In a bowl, mix together brown sugar, soy sauce, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes to create the marinade.

Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat the vegetable oil over medium-high heat.

Remove the chicken from the marinade, reserving the marinade for later. Sear the chicken thighs in the skillet for about 3-4 minutes on each side until golden brown.

Once the chicken is browned, pour the reserved marinade over the chicken in the skillet.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Remove the skillet from the oven and let the chicken rest for a few minutes before slicing.

Garnish with chopped green onions before serving.

Serve the caramelized chicken with rice or vegetables.

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