Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

Now that the weather is nicer, I find myself wanting to use the grill more often. Unfortunately, by the time I cook dinner, it tends to be a little colder out and I end up cooking in the kitchen instead. I grew up on mostly chicken cutlets and didn’t discover chicken thighs until I was living on my own (and realized how cheap they were). The first time I cooked chicken thighs, I used the following recipe. I’ve since made it a few times and it always comes out delicious!

Garlic Brown Sugar Chicken

**recipe from www.damndelicious.net**

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup brown sugar, packed
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley leaves

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken thighs with salt and pepper, to taste.

3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.

5. Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.

6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7. Serve immediately, garnished with parsley, if desired.

I have made this recipe with both bone-in, skin-on chicken thighs and boneless, skinless chicken thighs. The bone-in thighs were so tender and basically fell apart with a fork. I prefer boneless because it’s easier to eat and prep if you’re serving to kids. You would just need to reduce the cooking time a little for boneless to make sure that they’re still tender.

The sauce that this dish makes it sweet and sticky and just so good with the chicken. I haven’t tried it, but you could probably make the sauce separately on the stove if you wanted to use with chicken cutlets or another type of meat. I usually serve brown rice and veggies as a side to make it a complete meal! Enjoy!

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Christine Astarita
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