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Garlic-Brown Sugar Chicken Thighs

Brown sugar chicken baked in a sweet honey-garlic sauce develops a deliciously browned and crispy skin as it cooks in the oven. I love the crunchy chicken skin and brown sugar pan sauce that comes out of this.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Indian
Servings 8 people
Calories 1325.6 kcal

Equipment

  • 1 Oven-Proof Skillet Preferably cast iron for excellent heat retention and browning.
  • 1 Tongs For safe and efficient handling of hot chicken.
  • 1 Instant-Read Thermometer Essential for accurate doneness and food safety.
  • 1 Small Mixing Bowl For combining sauce ingredients.
  • 1 Whisk or Heat-Resistant Spatula For stirring and incorporating sauce ingredients.

Ingredients
  

Main

  • 8 5 ounce bone-in, skin-on chicken thighs
  • 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

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken thighs with salt and pepper. Dotdash Meredith Food Studios
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until just browned, 2 to 3 minutes per side. Remove chicken to a plate. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Melt remaining 1 tablespoon butter in the skillet, stirring to loosen any browned bits on the bottom. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, honey, oregano, thyme, and basil until well combined. Turn off the heat and return chicken to the skillet, skin-side down. Dotdash Meredith Food Studios
  • Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
  • Drizzle pan sauce over chicken thighs when serving. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For maximum crispy skin, ensure chicken thighs are patted thoroughly dry before searing. Do not overcrowd the skillet during the initial sear; work in batches if necessary to maintain high heat. When preparing the sauce, scrape all browned bits from the bottom of the pan to build a rich 'fond,' which is crucial for flavor development. To elevate the sauce, consider adding a teaspoon of apple cider vinegar or a squeeze of orange juice for brightness to balance the sweetness. A touch of smoked paprika could also add depth. Always rely on an instant-read thermometer to ensure chicken reaches 165°F (74°C) without overcooking, keeping the meat juicy. Garnish with fresh chopped parsley or cilantro for a pop of color and freshness.