Garlic-Brown Sugar Chicken Thighs. Quick, easy and delicious.

[Arkansas Granny]

https://www.allrecipes.com/recipe/279903/garlic-brown-sugar-chicken-thighs/

8 each bone-in, skin-on chicken thighs
1 pinch salt and ground black pepper to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
¼ cup packed brown sugar
1 tablespoon honey
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil


Step 1
Preheat the oven to 400 degrees F (200 degrees C).

Season chicken thighs with salt and pepper.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.

Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

I cut a few baby Yukon Gold potatoes in half and rolled them around in the brown sugar mixture before adding chicken back to skillet. They roasted in the same amount of time. I wish I had added some carrots, as well. The next time I may add a little fresh ginger.

[BlueSky3]

1. Sounds good

Thanks, I’ll try it. 😊

[Trueblue1968]

2. YUM !!!!! my fav chicken part is the breast. i would use breasts in this disnh

[Arkansas Granny]

3. I think that would be good, as well.

[csziggy]

4. WOW! Thank you for suggesting this recipe!

I made it tonight to use up some thighs I had left in the freezer - plus I had a part of a bag of red potatoes that needed to be used, so I threw them in, too. Rather than turn on the oven, I cooked it in my big skillet on the stove top - set at low/medium it took about 40 minutes after the initial browning of the skin side of the chicken.

This was fabulous!

[Arkansas Granny]

5. I might try stovetop next time. Did you cover the pan?

[csziggy]

6. I covered it mostly, but left a crack for steam to get out

It may have ended up moister than the original version, but that's fine for me.

The biggest problem I had was that I first tried to start the chicken in my 10" chef pan but had to move it to the 12". So now I have two pans that had to be washed. And that is with only six thighs, not the eight they call for.

[msfiddlestix]

7. thanks.. this looks like a good one to try out tonight.

I don't believe I've ever used brown sugar with chicken before. What a great idea and the simplicity especially appeals to me.