Garlic Brown Sugar Chicken Thighs Recipes

GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken thighs with salt and pepper.
• Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
• Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
• Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
• Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
• Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
• Enjoy!

SLOW COOKER BROWN SUGAR GARLIC CHICKEN

Steps:

• Add the chicken, salt, pepper and garlic to the slow cooker.
• Mix it up then flip the chicken skin side up.
• Sprinkle on the brown sugar.
• Cook on low for 8 hours or on high for 4 hours.

GARLIC BROWN SUGAR CHICKEN

Steps:

• Toast garlic in a tablespoon of oil over medium heat in a small saute pan or cast iron skillet. When garlic is light brown, remove it from the pan and pour it into a small bowl. Mix brown sugar into garlic.
• Season the chicken with salt and pepper or the honey chipotle seasoning and sear the chicken in the pan you toasted the garlic.
• Place chicken in a 9 inch round or square baking dish or a cast iron skillet. Sprinkle garlic brown sugar over chicken. Season with salt and pepper to your taste.
• Bake at 400° for 20 minutes or until the juices run clear.
• Remove from oven and let rest for several minutes before serving.

AIR FRYER CHICKEN THIGHS WITH BROWN SUGAR AND SPICES

Steps:

• Mix together the brown sugar and spices and rub them on the top and bottom of the chicken thighs. I usually put half the thighs into a bowl, shake half the spice mix over them and then turn them to coat on all sides. Repeat with the next half.
• Place the chicken thighs in the air fryer according to manufacturer's directions for 10 mins at 350 degrees. Using tongs, flip the thighs over and cook an additional 10 minutes or until the thickest part of the chicken reaches 165 degrees.
• Remove to a serving plate and keep warm.

GARLIC BROWN SUGAR CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
• Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet. Sprinkle chicken with additional brown sugar if you want the extra sweetness.
• Serve chicken immediately.

CROCKPOT BROWN SUGAR GARLIC CHICKEN

Steps:

• Optional, but recommend: You can add the chicken thighs directly to the Crockpot, or you can sear them first to seal in the juices and make the skin crisper. To sear, heat 2 Tablespoons of butter or oil in a skillet over medium heat. Add the chicken and cook each side for about 4 minutes, until golden brown.
• Place the chicken thighs in the bottom of your crockpot in an even layer.
• In a small bowl, whisk together the brown sugar, garlic, salt, and pepper. Sprinkle over the chicken and place the lid of the Crockpot on.
• Cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the internal temperature of the chicken reaches 165°F.

GARLIC-BROWN SUGAR CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
• Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).