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Sticky Garlic Brown Sugar Chicken Thighs - Easy, Saucy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 tablespoon neutral oil (canola, vegetable, or avocado)
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1/3 cup chicken broth or water
  • 1 tablespoon unsalted butter
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker glaze)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)

Method
 

  1. Prep the chicken: Pat the thighs dry with paper towels. Season both sides with salt, pepper, and paprika. Dry skin sears better and helps the sauce stick.
  2. Brown the thighs: Heat the oil in a large skillet over medium-high heat. Place thighs skin side down and cook for 6–8 minutes without moving, until deeply golden and crisp. Flip and cook 3–4 minutes more. Transfer to a plate; pour off excess fat, leaving about 1 tablespoon in the pan.
  3. Sauté the garlic: Reduce heat to medium. Add minced garlic and cook 30–45 seconds, stirring, until fragrant. Don’t let it burn.
  4. Build the sauce: Stir in brown sugar, soy sauce, vinegar, and broth. Scrape up browned bits from the pan—those add big flavor.
  5. Simmer and reduce: Return the chicken to the pan, skin side up. Spoon sauce over the top. Reduce heat to medium-low and simmer 12–15 minutes, uncovered, until the chicken is cooked through (internal temp of 165°F/74°C) and the sauce thickens.
  6. Adjust thickness: If you want a stickier glaze, remove the chicken briefly and whisk in the cornstarch slurry. Simmer 1–2 minutes until glossy, then return the chicken. Stir in the butter to finish the sauce.
  7. Finish and serve: Sprinkle with red pepper flakes if using. Garnish with sliced green onions and sesame seeds. Spoon extra sauce over the chicken and serve hot.