Description

Craving a sweet, savory, and garlicky dish that’s juicy and packed with flavor? What if you could create Garlic-Brown Sugar Chicken Thighs in under an hour, with crispy skin and a sticky, herb-infused glaze? This beginner-friendly recipe, inspired by your love for bold dishes like Cajun Grilled Chicken and Scott Hibb’s Whisky Grilled Baby Back Ribs, delivers a comforting, oven-roasted meal perfect for weeknight dinners, family gatherings, or meal prep. With its simple ingredients and one-pan ease, it’s a crowd-pleaser that’s both budget-friendly and delicious.

Ingredients

For the Chicken

Bone-In, Skin-On Chicken Thighs (8, 5 oz each): Delivers juicy meat and crispy skin, ideal for roasting.
Salt (to taste): Enhances natural chicken flavor.
Ground Black Pepper (to taste): Adds a mild, spicy kick.

For the Glaze

Unsalted Butter (3 tbsp, divided): Provides richness for searing and sauce; divided for cooking stages.
Garlic (4 cloves, minced): Infuses aromatic, savory depth.
Brown Sugar (¼ cup, packed): Creates a sweet, caramelized glaze.
Honey (1 tbsp): Adds sticky sweetness and glossiness.
Dried Oregano (½ tsp): Contributes earthy, herbaceous notes.
Dried Thyme (¼ tsp): Adds subtle, savory flavor.
Dried Basil (¼ tsp): Brings mild, sweet herbiness.

Substitutions and Variations

Chicken Thighs: Swap with boneless thighs (reduce roasting time to 20–25 minutes) or drumsticks; use tofu or portobello mushrooms for vegetarian (sauté 5–7 minutes).
Butter: Replace with olive oil or vegan butter for dairy-free; adjust for similar richness.
Garlic: Use 1 tsp garlic powder if fresh is unavailable, but fresh is best for flavor.
Brown Sugar: Substitute with maple syrup or coconut sugar; reduce to 2 tbsp for less sweetness.
Honey: Swap with agave nectar or omit for a less sweet glaze.
Herbs: Use fresh herbs (1½ tsp oregano, ¾ tsp each thyme and basil) for brighter flavor; swap with Italian seasoning for simplicity.
Vegetarian/Vegan: Use tofu or mushrooms, vegan butter, and agave nectar; ensure herbs are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure all ingredients are gluten-free certified.
Low-Sugar: Reduce brown sugar and honey to 1 tbsp each; use a sugar substitute like stevia.

Optional Additions

Spices: Add ¼ tsp cayenne or red pepper flakes for heat, inspired by your Cajun Grilled Chicken.
Veggies: Roast 1 cup diced potatoes or carrots in the skillet, echoing your Sausage and Veggies Skillet.
Citrus: Add 1 tbsp lemon juice or zest to the glaze for brightness, inspired by your Mediterranean Chicken Pasta Salad.

Cook Mode Prevent your screen from going dark

Instructions

Gather and Preheat:
- Preheat oven to 400°F (200°C).
- Gather all ingredients: 8 chicken thighs, salt, pepper, 3 tbsp butter, 4 cloves garlic, ¼ cup brown sugar, 1 tbsp honey, and dried herbs.
- Tip: Preheating ensures even cooking; have ingredients ready to streamline prep.
Season the Chicken:
- Pat 8 (5 oz) bone-in, skin-on chicken thighs dry with paper towels for crispier skin.
- Season both sides generously with salt and ground black pepper.
- Tip: Dry skin ensures better browning; season lightly with salt to balance glaze sweetness.
Sear the Chicken:
- Melt 2 tbsp unsalted butter in a large oven-proof skillet (cast-iron or stainless steel) over medium-high heat.
- Add chicken thighs, skin-side down, and sear for 2–3 minutes until golden brown.
- Flip and sear the other side for 2–3 minutes.
- Remove chicken to a plate, leaving drippings in the skillet.
- Tip: Don’t overcrowd the skillet; sear in batches if needed to ensure browning.
Make the Glaze:
- Reduce heat to medium and add remaining 1 tbsp butter to the skillet, stirring to loosen browned bits.
- Add 4 cloves minced garlic and cook, stirring, for 30 seconds until fragrant (avoid burning).
- Stir in ¼ cup packed brown sugar, 1 tbsp honey, ½ tsp dried oregano, ¼ tsp dried thyme, and ¼ tsp dried basil until well combined.
- Turn off heat to prevent glaze from burning.
- Tip: Mince garlic finely for even flavor; stir quickly to melt sugar and create a smooth glaze.
Combine and Roast:
- Return chicken thighs to the skillet, skin-side down, nestling them in the glaze.
- Spoon some glaze over the thighs to coat.
- Transfer skillet to the preheated oven and roast for 25–40 minutes, until chicken is cooked through (internal temperature 165°F/74°C near the bone) and glaze is caramelized.
- Tip: Check at 25 minutes; larger thighs may need up to 40 minutes; flip halfway for even coating if desired.
Serve:
- Remove skillet from oven and let chicken rest for 5 minutes.
- Drizzle pan sauce over chicken thighs when serving.
- Serve hot with sides like mashed potatoes, roasted vegetables (inspired by your Sausage and Veggies Skillet), or a green salad, and a drink like iced tea or a light beer.
- Tip: Spoon sauce generously for extra flavor; garnish with fresh parsley for color if desired.