Garlic Brown Sugar Chicken
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The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!
So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. But then I used bone-in, skin-on chicken thighs for the very first time in this pan roasted lemon chicken and I was in heaven.
From the honey mustard chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. It’s unbelievably juicy and yet you still have that amazing crust on top too.
And this sweet brown sugar, garlicky crust is to die for. I seriously wanted to guzzle it down. Or triple the sauce so I can serve it over everything and anything. I’m actually bummed that I didn’t because there was absolutely no sauce leftover here. I licked the plate clean and a single drop wasn’t left at all!
Garlic Brown Sugar Chicken
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
- ¼ cup brown sugar, packed
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
- Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Mmm chicken thighs are so much more succulent (and cheaper, result!) than chicken breasts, this looks amazing! 😀 x
I am already fond of chicken thighs and this recipe of yours gave me more reason to just love them! Looks absolutely delicious! In my must-try list!
Not a fan of chicken thighs; how would breast work?
Yes, chicken breasts would be a great substitute!
what is the qty of chicken breast recommended to replace 8 pcs of chicken thighs as in this recipe?
Generally, half of one breast (breasts are usually split) would be equal to 2-3 thighs.
This looks too good. I definitely have to try it!
Sounds really good. Thank you.
It was sooooo delicious the first time I made it!
I love chicken thighs with the bone – I always feel like they’re so much tastier!
I made this tonight w boneless skinless thighs because I hate delicious things and my 6yr old asked for seconds and for me to pack the chicken in his lunchbox….this has happened….let me count….never!
Thanks for the post Elba. I bought skinless thighs today but when I got home, I found out that they were boneless (didn’t read the package beforehand) and I was wondering if the boneless would work.
I realize this is an older post, but for future reference you can generally use boneless in any recipe. The only difference is that chicken with the bone in generally is more moist!
It’s a THIGH. There is so much fat in it anymay. How moist and caloric do you need it??
Is it covered while its roasting?
Nope, no lid needed here!
Can you make this in a Dutch oven??
This is really best when seared first and roasted in the oven – but as always, please do what works best for you.
If you’re still on here when I’m addingthe honey and the brown sugar and all it begins to hardenup not like a sauce. Is this supposed to happen?
Not at all! I worry that your heat source is set too high.
I’m confused it’s roasting in the oven? How can you stir it or do you cook it on the stove n move down to the oven ??
The chicken is not placed in the oven until step #6.
CAN THIS BE DONE IS A SLOW COOKER?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Love this recipe, but needed the oven for other things. Just finished a batch in a slow cooker. I chose to cut up my boneless/skinless thighs into bite size pieces and then seasoned them and put them in crock pot. Melted the butter and sauteed the garlic per instructions. Added sugar and other ingredients to sauce and then poured over chicken. Cooked on high 3 hours. Turned out pretty similar, though obviously more juice. Would suggest adding extra spices to account for this. Enjoy!
so did you sear the chicken at all or just put the chicken straight in the crock pot
You had me at garlic and brown sugar, chicken perfection!
I love how simple this is! I also never liked chicken thighs, but I think I just didn’t how to prepare them in a way that seemed appetizing. The crispiness and juiciness look awesome and I’ll definitely be trying them out this week!
This is an amazing recipe! I made this dish for my husband, he absolutely loved it. This chicken was juicy and very flavorful, I regret not making more. This will be a great addition to my dinner menu.
Just made this recipe myself. I changed it a little by adding a dash of balsamic vinegar, and, when I returned the chicken to the pan, I first placed each piece in skin down, then turned it over to skin up to get some of the sauce on top from the outset. It was quite tasty, but next time I think I’ll make sure the chicken is fully thawed so I can get a browner, crispier skin. All in all, it was a tasty meal with rice pilaf and steamed broccoli.