Irresistible Garlic Brown Sugar Chicken Thighs (Skillet-to-Oven!)
Make these incredibly flavorful Garlic Brown Sugar Chicken Thighs! This easy skillet-to-oven recipe features crispy skin, juicy meat, and a delicious sweet and savory herb glaze.
Ingredients
(Based on 1x column)
- ▢ 8 (5 ounce) bone-in, skin-on chicken thighs
- ▢ Salt and ground black pepper to taste
- ▢ 3 tablespoons unsalted butter, divided (2 tbsp + 1 tbsp)
- ▢ 4 cloves garlic, minced
- ▢ ¼ cup packed brown sugar
- ▢ 1 tablespoon honey
- ▢ ½ teaspoon dried oregano
- ▢ ¼ teaspoon dried thyme
- ▢ ¼ teaspoon dried basil
Garnish (Optional):
- ▢ Fresh parsley, chopped
Instructions
1. Prepare Oven and Chicken:
- Gather all your ingredients.
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin.
- Season both sides of the chicken thighs generously with salt and ground black pepper.
2. Sear the Chicken:
- Melt 2 tablespoons of the unsalted butter in a large oven-proof skillet over medium-high heat.
- Once the butter is melted and foamy, carefully place the seasoned chicken thighs in the hot skillet, skin-side down.
- Sear for 2 to 3 minutes per side, until the skin is nicely browned and crispy. Start checking the skin side after 2-3 minutes to ensure it’s browning well but not burning. Flip and briefly sear the other side.
- Remove the seared chicken from the skillet and set aside on a plate.
3. Make the Garlic-Brown Sugar Glaze:
- Reduce the heat under the skillet to medium or medium-low. There should be some flavorful chicken drippings in the pan.
- Melt the remaining 1 tablespoon of butter in the same skillet. As it melts, stir and scrape to loosen any browned bits (fond) from the bottom of the pan – these add lots of flavor!
- Add the minced garlic to the skillet. Cook and stir until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Stir in the packed brown sugar, honey, dried oregano, dried thyme, and dried basil until everything is well combined and the sugar begins to dissolve into a syrupy glaze.
4. Return Chicken to Skillet and Roast:
- Turn off the heat under the skillet.
- Return the seared chicken thighs to the skillet, placing them skin-side down again into the glaze mixture. You can spoon some of the glaze over the exposed side of the chicken.
- Carefully transfer the entire oven-proof skillet to the preheated oven.
- Roast for 25 to 40 minutes. The chicken is done when it is no longer pink at the bone, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh (near the bone, but not touching it) registers 165°F (74°C). Roasting time will vary depending on the size of the thighs.
5. Rest and Serve:
- Once cooked, carefully remove the skillet from the oven.
- Let the chicken thighs rest in the skillet for about 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender meat.
- To serve, drizzle the delicious pan sauce/glaze generously over the chicken thighs.
- Garnish with fresh chopped parsley, if desired. Serve hot