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One pan, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and loaded with sweet and savory flavor that tastes like you spent way more time in the kitchen than you actually did!
Why This One Never Disappoints
- One Pan, Easy Cleanup: Everything comes together in one skillet, no extra pots, no messy dishes, just a super easy meal!
- Big Flavor With Minimal Effort: Just a few pantry ingredients come together to make a rich, sticky, flavorful sauce. Heaven!
- Pairs Well With Everything: This chicken goes with just about any side you can think of! Serve it over steamed rice, mashed potatoes, or egg noodles to soak up that amazing sauce. Or keep it light with steamed asparagus and/or a simple salad.
Brown Sugar Garlic Chicken Thighs Ingredients
- Soy Sauce: Use low sodium soy sauce if you want to keep the dish from getting too salty.
- Bone-In Chicken Thighs: If using bone in, skin on thighs, sear skin-side down for 5 to 6 minutes until crisp. Flip, add the sauce, and bake for 35 to 40 minutes, until the chicken reaches 165°F.
How to Make Brown Sugar Chicken Thighs
I love this recipe because you can easily multitask while it cooks. Make the sauce while the chicken is on the stove, and once it goes into the oven, you have plenty of time to finish up any sides.
- Sear: Preheat the oven to 375ºF. Heat a large skillet over medium-high heat, then add the olive oil and chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.
- Make the Sauce: Meanwhile, whisk the brown sugar, soy sauce, garlic, cayenne, and pepper together in a small bowl.
- Bake: Pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165ºF. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.
Alyssa’s Pro Tip
Thicker Sauce: The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.
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Preheat the oven to 375 degrees Fahrenheit.
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Heat a large skillet over medium-high heat, then add 2 teaspoons olive oil and 6-8 boneless skinless chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.
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Meanwhile, whisk ⅔ cup packed brown sugar, ⅓ cup soy sauce, 1 tablespoon minced garlic, ¼ teaspoon cayenne pepper, and ¼ teaspoon ground black pepper together in a small bowl.
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Pour the sauce over the chicken, then transfer the skillet to the oven.
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Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.
- Fridge: Store in an airtight container in the fridge up to 7 days.
- Reheat: Reheat in 30 second intervals or at 350 until heated through.
- Freezer: Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.
- Make Ahead: Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.
Calories: 249kcalCarbohydrates: 25gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 107mgSodium: 828mgPotassium: 345mgFiber: 0.2gSugar: 24gVitamin A: 62IUVitamin C: 0.5mgCalcium: 36mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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