Garlic-Brown Sugar Chicken Thighs Recipe

FABULOUS! The sauce is seriously incredible, I ended up doubling it after I tasted it. I didn't have chicken thighs so I used chicken breasts cut into thirds. Delicious!

This dish was so delicious! I made it yesterday for the first time but changed some of the ingredients and also changed the cooking method just because didn’t want to grease my kitchen. Also, didn’t have butter so used extra virgin olive oil instead of butter. Used my pressure cooker to brown the chicken (bone-in and with skins used 10 pieces) for about 4-5 mins each side with salt and pepper on each side. Then I took out the chicken and placed them on a plate with paper towel to remove oil….used 2 Tbsp oil and think it was too much oil. Next time will use only 1 Tbsp of olive oil. Put in the pot garlic & all ingredients given on the list, plus 1/2 tsp of dry Rosemary, 1/4 tsp ground cumin, 1/2 tsp butt Rub BBQ seasoning (costco), 1/4 cup of rice wine, 1/4 tsp paprika, 1 tsp garlic powder, mix the seasoning few seconds then add back in the chicken and mix everything, close the lid, turn the switch on sealing, and press pressure cook high for 8 mins. I served baby spring salad mixed with small tomatoes cut in halves, date cut into small pieces, honey roasted pecan topping, dried & sweet cranberries & glazed Walnuts, 1 peach cut into small pieces, 1 medium avocado into slices. Mix all together. For sauce I used 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar some Himalayan pink salt & black pepper, & 1 tsp sugar mix fast together and pour the sauce on your plate of salad and voila! This dish was a winner! My husband loved it so much he licked the plate clean! This dish is a keeper in our home. Thanks for sharing this recipe:)

This was awesome! We used bone-in skin-on chicken thighs, slightly increased the amount of butter because we believe "Mo butta is mo betta!" and we added about 1/2 of a thinly sliced white onion and a few Yukon Gold potatoes, sliced into coins about 1/4" thick. We used a cast iron dutch oven with a lid inside our regular kitchen oven. The only thing we'll do differently next time is add the onions about halfway through cooking, because this time the onions dissolved into the sauce.

One of the best I've tried here. I doubled the sauce ingredients and baked at 375 degrees and checked chicken after 20 minutes with thermometer and it was done to perfection. And very tasty.

Since it is only my husband and me, I used 4 bone-in thighs in the same size pan and added a sweet potato sliced into about 1/2 inch rounds. Before it went into the oven, I coated both sides of the sweet potato in the sauce. About 35 minutes (I checked with my thermometer). A side dish of slaw. It's delicious!

This is a WINNER! I made this and did what others encouraged, made 2 x the sauce and waited to add in the brown sugar and honey til the last 15 min. It did not have that”baked in the oven” texture although it was not crispy, crispy. It will be my next entree for family dinner at Granna’s! YUMMM!

I made the recipe as is but used boneless, skinless thighs cause that’s what I had. It was delicious! It was very good but a little sweet. Next time I will add a little orange juice and grill it instead of cooking it in the oven. It also needs more garlic. More seasoning in general.

To save time, I placed the de skinned thighs in a sprayed 9x13 pan. I combined the melted butter, oregano, brown sugar, garlic, thyme, basil, honey and spooned the mixture over the chicken thighs before baking.

Even my roommate asked for seconds.

I followed the recipe with the exception of using bonelss thighs and syrup instead of honey. Cooked at 400 degrees for 25 minutes. I probably could have cut it to 20 minutes because it was a little overcooked. Used a dutch oven which worked well and made for easier clean-up than cast iron.

Used de-boned breasts, substituted real maple syrup for honey and cut down the time to 20 minutes. Internal meat temp was 180s and 190s. Was a little overcooked, but not by much. Next time will keep an eye on temp.

This was delicious! Definitely making again

Great recipe. The Oregano, Thyme and Basil spices were a bit over powering, until I added an additional 1TBS of honey, a dash salt, and 3TBS white cooking wine. Then absolute perfection. Saving this recipe to try with wings and drumlets too.

Had great flavor! I would change timing of Brown Sugar, it became sticky and stuck hard to pan and thighs . Next time I will add it to the drippings about 10 mins before chicken comes or of ovenoven.

The chicken is so good. Tender and very tasty.

It was really tasty and flavors really popped out! New favorite in my household! Really easy to make and definitely another recipe id love to add!

I made this recipe as written, the only thing I changed is the oven temperature. I think 400 degrees is a bit high. I did 350 for about 35 minutes. It didn't burn and the chicken was very moist. Sauce was tasty. Next time I make it, I might add some chicken broth after it's all cooked and make a gravy.

first off, I never cook any meat or fish at 400, so my sauce did not burn. 375 is my max. Next the way I learned to brown skin on thighs is to start with a cold, non stick pan skin side down, so I did not need all that butter that everyone complained about, but my sauce was kind of thick, so maybe it needed more butter or some kind of liquid? I also used Mikes hot honey, I think that really helped. I did not think the dish was too sweet at all. I will try again.

Whoever said to bake in a 400 degree for 25 minutes oven doesn't know what they're talking about. There are others besides me whose meals have burned, and that's irresponsible.

This was great! It was not hard to make, with very few dirty dishes! I only had 4 bone-in chicken thighs, so I added 5 chicken tenders and didn't have to alter the cook time. I also realized I was out of thyme, so I substituted it with tarragon. This was fantastic with steamed cauliflower as the side.