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A skillet filled with crispy, golden brown garlic butter chicken thighs garnished with fresh herbs.

Sticky Garlic Brown Sugar Chicken Thighs

This irresistible dish features succulent chicken thighs coated in a sweet, savory, and garlicky glaze that's perfect for a quick weeknight meal or an impressive dinner party. The brown sugar caramelizes beautifully, creating a sticky, finger-licking sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, Skinless Chicken Thighs trimmed of excess fat
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1 tbsp Olive Oil
  • 6 cloves Garlic minced
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Soy Sauce low sodium preferred
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Water
  • 1/2 tsp Red Pepper Flakes optional, for a hint of heat
  • 1 tbsp Cornstarch
  • 2 tbsp Green Onions sliced, for garnish (optional)
  • 1 tsp Sesame Seeds for garnish (optional)

Equipment

  • Large Skillet (oven-safe optional)
  • Whisk
  • Small Mixing Bowl
  • Tongs

Method
 

  1. Pat chicken thighs dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs to the skillet without overcrowding. Cook for 4-6 minutes per side, until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate.
  3. In a small bowl, whisk together the brown sugar, soy sauce, apple cider vinegar, water, and red pepper flakes (if using) until the sugar is mostly dissolved.
  4. Reduce the heat to medium-low. Add the minced garlic to the same skillet (no need to clean it) and sauté for 30-60 seconds until fragrant, being careful not to burn it.
  5. Pour the brown sugar mixture into the skillet with the garlic. Bring the sauce to a gentle simmer, stirring frequently. Let it cook for 2-3 minutes, allowing it to thicken slightly.
  6. In a tiny bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to simmer and stir for another 1-2 minutes until the sauce thickens to a glossy glaze consistency.
  7. Return the cooked chicken thighs to the skillet, turning them to generously coat each piece with the sticky garlic brown sugar glaze. Spoon extra sauce over the chicken if desired.
  8. Remove from heat and serve immediately. Garnish with sliced green onions and sesame seeds, if using. This dish pairs wonderfully with steamed rice and a side of green vegetables.

Notes

For even more flavor, you can marinate the chicken in a little soy sauce and minced garlic for 30 minutes before cooking. If your skillet isn't oven-safe, transfer the chicken to a baking dish before coating with the sauce and briefly warming through. Adjust red pepper flakes to your preferred level of spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.