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Brown Sugar Garlic Chicken

Tender chicken thighs glazed with caramelized brown sugar and aromatic garlic, creating the perfect balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in, skin-on chicken thighs about 3 pounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp paprika
For the Brown Sugar Garlic Sauce
  • 0.67 cup brown sugar packed
  • 4 cloves fresh garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger grated
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp butter
  • 1 tbsp cornstarch mixed with 2 tbsp water
For Garnish
  • 2 tbsp fresh parsley chopped
  • 1 green onion sliced thin
  • sesame seeds optional

Equipment

  • Oven-safe skillet or cast-iron pan
  • Meat thermometer
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Pat chicken thighs dry and season with salt, pepper, garlic powder, and paprika. Let come to room temperature for 15-20 minutes.
  2. Preheat oven to 425°F (220°C). Heat olive oil in large oven-safe skillet over medium-high heat.
  3. Sear chicken skin-side down for 5-6 minutes until golden, then flip and cook 3-4 minutes more. Remove to plate.
  4. In same pan, add garlic and cook 30 seconds. Add brown sugar, soy sauce, honey, vinegar, and ginger, stirring constantly.
  5. Add butter and red pepper flakes if using. Stir until melted and bubbling.
  6. Return chicken to pan skin-side up. Spoon sauce over chicken, avoiding the skin.
  7. Transfer to oven and bake 20-25 minutes until internal temperature reaches 165°F (74°C).
  8. Remove chicken to serving platter. Add cornstarch slurry to pan and simmer 2-3 minutes until thickened.
  9. Spoon sauce over chicken and garnish with parsley, green onions, and sesame seeds. Let rest 5 minutes before serving.

Notes

For extra crispy skin, start chicken in cold pan with cold oil. Sauce can be made ahead and reheated. Leftovers keep 4 days refrigerated.