Baked Brown Sugar Garlic Chicken

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 586kcal

Author: Kris Longwell

This Baked Brown Sugar Garlic Chicken is the ultimate blend of sweet, savory, and sticky perfection. Made entirely from scratch with simple pantry staples, this easy 30-minute meal features a deeply caramelized glaze that coats every juicy bite. It’s an amazing dinner that’s simple enough for a busy weeknight but flavorful enough for company!

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Equipment

1 large (12") oven-safe skillet ie, cast-iron
Digital thermometer

Ingredients

6 chicken thighs skin-on, bone-in
3 tablespoon olive oil divided
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ cup brown sugar dark
¼ cup soy sauce
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon red pepper flakes

Instructions

Preheat oven to 400°F.
Brush about 1 tablespoon of the olive oil all over the chicken. Season the chicken all over with the paprika, onion powder, salt, and pepper.
6 chicken thighs, 3 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper
Heat 2 tablespoon of the olive oil in a large oven-safe skillet over medium heat. Place the chicken thighs in the skillet, skin-side down. Use tongs to gently move them, keeping them from sticking to the skillet. Sear the chicken for about 8 minutes, until the skin is golden brown and crispy. Flip them over and cook for another couple of minutes.
Meanwhile, in a small bowl, whisk the brown sugar, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes together until combined.
½ cup brown sugar, ¼ cup soy sauce, 2 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon red pepper flakes
Pour the sauce around the chicken in the skillet.
Place the skillet in the oven on the middle grate and bake for 15 minutes, or until the internal temperature reaches 165°F.
Turn the broiler on HIGH and cook for 1 to 2 minutes, until the skin is just barely charred. Keep an eye on the chicken, don't let it burn!
Remove the skillet from the oven and place the chicken on a platter. Place the skillet on the stove over medium heat. Simmer in the pan, stirring often, until the sauce reduces slightly into a syrupy glaze. Drizzle the glaze over the chicken and serve at once, garnish with chopped parsley, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Internal Temperature: For peak juiciness, use an instant-read meat thermometer. While the safe temperature for poultry is 165°F (74°C), we find that bone-in thighs are most tender and "fall-off-the-bone" when they reach 175°F (79°C).
Watch the Broiler: When broiling at the end to get that signature sticky finish, do not walk away! The high sugar content in the glaze can go from perfectly caramelized to burnt in a matter of seconds.
Thickening the Glaze: If your pan juices are a bit thin after baking, simply remove the chicken to a plate and simmer the sauce on the stovetop over medium-high heat for 3–5 minutes. It will reduce into a thick, pourable syrup.
Gluten-Free Option: This recipe is easily made gluten-free by substituting the soy sauce with Tamari or coconut aminos.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the chicken in a skillet over medium-low heat with a splash of water or broth to help the glaze loosen up without drying out the meat.
Skinless Option: If using skinless chicken, you can skip the initial sear if you're in a rush, but searing still adds a great layer of "fond" (flavor) to the final sauce!

Nutrition