Brown Sugar Garlic Chicken
Delicious and juicy, Brown Sugar Garlic Chicken is made with chicken thighs, pan-seared until golden and crispy, then baked underneath a sticky-sweet sauce!
Servings: 6
Calories: 630kcal
Ingredients
- 2 - 2 ½ pounds bone-in, skin-on chicken thighs
- 3 tablespoon avocado or canola oil, separated
- 3 teaspoons Kosher salt, separated
- 1 teaspoon black pepper
- 4 cloves of garlic, finely chopped
- 1 cup light brown sugar lightly packed
- ¼ cup water
- 2 tablespoons Teriyaki sauce
- 2 teaspoons dried chives
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 375° and have ready a greased 9x13" casserole dish. Pat the chicken thighs dry with a paper towel. Drizzle with oil, sprinkle with 2 teaspoons Kosher salt and 1 teaspoon black pepper. Rub all over to evenly adhere.
- Add 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the chicken to pan skin-side down and sear for 2 ½ - 3 minutes, or until golden. Do not overcrowd the pan, and sear in batches if necessary. Flip the chicken and sear for an additional 1-2 minutes. Remove the chicken from the pan and transfer to the casserole dish.
- Turn off the heat, and carefully using a spoon, remove all but a very thin layer of grease from the pan. Take care to wipe the sides of the pan clean if needed before returning to the heat.
- Return the pan to medium-high heat, add the garlic and sauté 1 minute. Add the sugar, water, Teriyaki sauce, dried chives, 1 teaspoon Kosher salt, cayenne pepper and stir to combine. Simmer until thick and sticky, 3-5 minutes.
- Carefully pour or spoon the sauce evenly over the chicken and bake for 20-25 minutes (or until the chicken's internal temperature has reached 165°). Allow to cool slightly, serve and enjoy!
Nutrition
Calories: 630kcal | Carbohydrates: 39g | Protein: 32g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 1551mg | Potassium: 506mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1305IU | Vitamin C: 11.5mg | Calcium: 63mg | Iron: 2mg