A simple and tasty way with chicken from from Betty Crocker
¼ C packed brown sugar
¼ C soy sauce
1 T rice vinegar
½ tsp ground ginger
1 clove garlic, finely chopped
1½ lb skin-on bone-in chicken thighs
1 T vegetable oil
Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger, and garlic with whisk until well combined. Set aside.
Heat 10" ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; 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. Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.