Step by step

Method

4 steps

1. 1

   Stir the olive oil, brown sugar, balsamic vinegar, soy sauce, garlic, and black pepper in a shallow dish. Add six chicken thighs, turn to coat, and chill for 30 minutes to 8 hours.

2. 2

   Heat a large skillet over medium heat. Lift the chicken from the marinade and cook it for about 5 minutes per side, until browned and the thickest piece reaches 165°F. Move the chicken to a clean plate.

3. 3

   Pour the leftover marinade into the skillet and bring it to a full boil. Stir and simmer for 3–5 minutes, until it reduces to a thick glaze; do not taste it before it boils because it touched raw chicken.

4. 4

   Lower the heat to medium-low and return the chicken. Spoon on the glaze, top each thigh with mozzarella and two tomato slices, cover, and heat for 2–3 minutes until the cheese melts. Finish with parsley.