Sweet & Spicy Boneless Chicken Thighs
Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4
This is a crazy delicious that is a must on your recipe rotation.
A fifteen-minute chicken recipe with a simple sweet-spicy dry spice rub made with a blend of brown sugar and other spices. It’s pretty easy and quick to throw together using only pantry staples.
- 6-7 Boneless Skinless Chicken Thighs
- 1 tbsp Butter
- 1 tbsp Oil
- 2 Garlic Cloves
- ¼ c. Chicken Stock
- 2-3 sprigs Fresh Rosemary
- 2 tbsp Light Brown Sugar
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ¼ tsp Black Pepper
- ½ tsp Salt
How to make Sweet & Spicy Boneless Chicken Thighs
Step 1: Place the Spice Rub ingredients (light brown sugar, garlic powder, onion powder, smoked paprika, chili powder, black pepper, and salt) in a bowl. Mix well until combined.
Step 2: Using a kitchen towel, pat dries the chicken thighs. Then, generously sprinkle both sides with the dry seasoning mix.
Step 3: Add butter and oil in a preheated heavy cast-iron skillet. Once the butter has melted, add the garlic cloves to the skillet and fry for about 30 seconds until lightly golden.
Step 4: On the skillet, put the chicken thighs fat-side-down and continue to cook for approximately 5 minutes over medium-high heat until crispy and golden. Flip the chicken and cook further (for additional 2 minutes). Then, gradually pour in 1/4 cup of stock to the sides of the pan. Now, add the rosemary sprig. To release the browned caramelized bits, scrape the bottom of the pan.
Step 5: Put the lid on and set to cook for 2 minutes more on high heat. Remove the cover and allow to simmer for about a minute or so until you have a thick sauce.
Step 6: When ready, serve with rice, beans, or veggies. On top, drizzle the sauce. Enjoy!
Place the leftover spice mixture in an airtight container for later use.
Make sure to not overcrowd the pan or the chicken will not crisp up. You can sear in two batches if needed. Once all the chicken has been cooked, place them all back in the pan, then add the stock and rosemary.
According to taste, feel free to adjust the chili powder. Also, you can replace the chili powder with paprika if desired.
Nutrition Facts: Serving: 100grams | Calories: 293kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 491mg | Potassium: 440mg | Fiber: 1g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg