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Irresistible Garlic Brown Sugar Chicken Recipe You Need to Try

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Learn how to make delicious Garlic Brown Sugar Chicken. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken thighs (about 1.5 pounds) – you can swap in breasts if you prefer
  • 3 tablespoons brown sugar (light or dark works well)
  • 4 garlic cloves, minced (the more, the better, in my book)
  • 2 tablespoons olive oil or melted butter – for that rich, golden sear
  • 1 tablespoon soy sauce (adds depth and a little saltiness)
  • 1 teaspoon smoked paprika (optional, but it adds a nice warmth)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • Fresh parsley or thyme for garnish (if you have some on hand)
  • Optional: A squeeze of fresh lemon juice to brighten it up at the end

If you don’t have soy sauce, a splash of Worcestershire sauce or even a pinch of salt will do. And while brown sugar is traditional here, you can experiment with honey or maple syrup if you like a different kind of sweetness. I’ve found that sticking to unrefined brown sugar keeps that deep, molasses-like flavor Mama Lu favored in her jams and glazes.

Instructions

  1. Start by patting your chicken thighs dry with paper towels — this little step helps get that beautiful golden crust that makes the dish so inviting.
  2. In a small bowl, mix together the brown sugar, minced garlic, olive oil (or melted butter), soy sauce, smoked paprika, black pepper, and salt. This is your magic glaze, where sweet meets savory.
  3. Heat a large skillet over medium heat. Once hot, add a touch of oil or butter if your pan needs it. Place the chicken thighs skin-side down (or simply the smooth side if skinless) and sear for about 5-6 minutes. You’re looking for a deep golden-brown color — that’s where the flavor lives.
  4. Flip the chicken and pour the brown sugar garlic mixture over the top. Use a spoon to baste the chicken as it cooks, letting the sugar melt and caramelize around the meat.
  5. Reduce the heat to low and cook for another 8-10 minutes, or until the chicken is cooked through and the glaze has thickened. The internal temperature should reach 165°F (75°C) when tested with a meat thermometer.
  6. If you want a little extra caramelization, pop the skillet under a broiler for 1-2 minutes — just keep a close eye so it doesn’t burn.
  7. Finish with a squeeze of fresh lemon juice and sprinkle some chopped parsley or thyme on top to add a fresh note and a pop of color.
  8. Let the chicken rest for a few minutes before serving to lock in those juices. Then dig in!

From my own kitchen to yours, I can’t stress enough how much a little patience during searing and basting pays off. It’s a technique Mama Lu showed me early on — the kind of slow, attentive cooking that turns a simple meal into a memory.

Find it online: https://claracooking.com/garlic-brown-sugar-chicken/