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Brown Sugar Garlic Chicken Thighs - Sweet, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1/2 cup light brown sugar, packed
  • 6 cloves garlic, minced (or 2 tablespoons)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon chili flakes (optional, for heat)
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Fresh parsley or chives, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken. Pat the chicken thighs very dry with paper towels. This is key for crisp skin. Season both sides with salt and pepper.
  2. Make the glaze. In a small bowl, stir together brown sugar, garlic, soy sauce, vinegar, smoked paprika, chili flakes (if using), and onion powder. The mixture will be thick and sandy—perfect.
  3. Start in a hot pan. Heat olive oil in a large oven-safe skillet over medium-high. When the oil shimmers, place chicken thighs skin-side down. Don’t crowd the pan; work in batches if needed.
  4. Render and crisp. Sear skin-side down for 6–8 minutes without moving, until deeply golden and most of the fat has rendered. Flip and cook the other side for 3 minutes. Reduce heat to medium.
  5. Add butter and glaze. Add the butter to the skillet. When it melts, spoon in the brown sugar garlic mixture. Toss and turn the thighs to coat, then return them skin-side up. Spoon some sauce over the top, but keep the skin exposed so it can stay crisp.
  6. Finish cooking. Continue cooking on the stovetop for 6–10 minutes, basting often, until the chicken reaches an internal temperature of 175°F for bone-in thighs. If the sauce reduces too quickly, add 2–3 tablespoons of water to loosen.
  7. Optional oven finish. For extra even cooking, transfer the skillet to a 375°F oven for 8–10 minutes. Keep an eye on the glaze so it doesn’t burn; it should be glossy and slightly thick.
  8. Rest and serve. Let the chicken rest 5 minutes. Spoon more sauce over, garnish with chopped parsley, and serve with lemon wedges if you like a little brightness.