Description

Craving a dish that’s juicy, flavorful, and effortlessly delicious? Garlic-Brown Sugar Chicken Thighs are your perfect go-to! This recipe combines tender, bone-in chicken thighs with a sweet-savory glaze of brown sugar, honey, and garlic, accented by aromatic herbs. Seared to golden perfection and roasted in a single skillet, it’s a beginner-friendly meal that delivers crispy skin and succulent meat in under an hour. Ideal for weeknight dinners, meal prep, or impressing guests, this dish is as versatile as it is tasty.

Ingredients

This dish comes together with ingredients that create a flavorful, juicy meal. Here’s what you need and why each matters:

Bone-In, Skin-On Chicken Thighs (8 (5 oz) pieces): Provide juicy meat and crispy skin, with bones adding flavor during cooking.
Salt and Ground Black Pepper (to taste): Enhance the chicken’s natural flavor.
Unsalted Butter (3 tbsp, divided): Adds richness; used for searing and building the glaze.
Garlic (4 cloves, minced): Infuses bold, aromatic flavor into the sauce.
Brown Sugar (¼ cup, packed): Creates a sweet, caramelized glaze.
Honey (1 tbsp): Adds sticky sweetness and depth to the glaze.
Dried Oregano (½ tsp): Contributes earthy, herbaceous notes.
Dried Thyme (¼ tsp): Adds subtle, savory warmth.
Dried Basil (¼ tsp): Provides a hint of sweet, aromatic flavor.

Substitutions and Variations

Chicken: Swap thighs for bone-in chicken breasts (adjust cooking time to 35–45 minutes) or boneless thighs (reduce to 20–25 minutes).
Butter: Use olive oil or ghee for a dairy-free option; adjust to 2 tbsp for searing.
Brown Sugar: Substitute with maple syrup or coconut sugar for a different sweetness profile.
Herbs: Replace dried herbs with 1 ½ tsp fresh oregano, ¾ tsp fresh thyme, and ¾ tsp fresh basil, or use Italian seasoning.
Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
Add-Ins: Include ½ tsp red pepper flakes for heat, a splash of soy sauce for umami, or lemon zest for brightness.

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Instructions

Prepare the Ingredients:
- Preheat the oven to 400°F (200°C).
- Season 8 (5 oz) bone-in, skin-on chicken thighs with salt and ground black pepper on both sides.
- Beginner Tip: Pat chicken dry with paper towels for crispier skin and better searing.
Sear the Chicken:
- Melt 2 tbsp unsalted butter in a large oven-proof skillet (cast-iron preferred) over medium-high heat.
- Add chicken thighs, skin-side down, and sear for 2–3 minutes per side until golden brown.
- Remove chicken to a plate and set aside.
- Beginner Tip: Avoid overcrowding the skillet; sear in batches if needed to ensure even browning.
Make the Glaze:
- Melt the remaining 1 tbsp butter in the same skillet, stirring to loosen browned bits from the bottom.
- Add 4 cloves minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Stir in ¼ cup packed brown sugar, 1 tbsp honey, ½ tsp dried oregano, ¼ tsp dried thyme, and ¼ tsp dried basil until well combined.
- Turn off the heat and return chicken to the skillet, skin-side down, coating lightly in the glaze.
- Beginner Tip: Stir glaze quickly to ensure even mixing; keep heat low to avoid burning garlic.
Roast the Chicken:
- Place the skillet in the preheated oven and roast for 25–40 minutes, until the chicken is no longer pink at the bone and reaches an internal temperature of 165°F (74°C).
- Beginner Tip: Check doneness with an instant-read thermometer near the bone; start checking at 25 minutes to avoid overcooking.
Serve:
- Remove from oven and drizzle the pan sauce over the chicken thighs.
- Serve hot, optionally garnished with fresh parsley, with sides like mashed potatoes or roasted vegetables.
- Beginner Tip: Spoon sauce generously over each thigh for maximum flavor; let rest for 2–3 minutes before serving.

Cooking Tips

Chicken Prep: Trim excess fat from thighs for even cooking; ensure skin is dry for optimal crispiness.
Searing: Use medium-high heat to achieve a golden crust without burning; don’t move chicken while searing to develop color.
Glaze Consistency: Stir glaze until smooth; if too thick, add 1 tsp water; if too thin, roast longer to reduce.
Oven Roasting: Place skillet on the middle rack for even heat; if skin isn’t crispy enough, broil for 1–2 minutes at the end, watching closely.
Flavor Balance: Taste glaze before adding chicken; adjust honey or salt for desired sweet-savory balance