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Chicken Lunch Dinner
4.6 from 152 votes

Brown Sugar Garlic Chicken

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By: Joanna Cismaru •10/14/22 56 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Brown Sugar Garlic Chicken thighs are your new favorite chicken dish, believe me it’s just that good. Not only are they perfectly cooked and scrumptiously moist, but they’re swimming in a sweet, savory, and slightly spicy sauce that is perfect for spooning over your favorite starches.

Brown Sugar Garlic Chicken thighs garnished with parlsey

Are you looking for something to whip up tonight that is savory, sweet, positively bursting with that aromatic garlic flavor, and swimming in a sauce that is down right drinkable? If you’re nodding your head to all these points then let me just say that this dish is your match made in heaven. It’s easy and relatively quick, and best yet easy to pair with your favorite salad or starch.

The brown sugar in this dish adds some really beautiful caramel notes to our dish that pair well with all that umami soy sauce. I used 8 yes…8 whole cloves of garlic all minced up in this dish to make it truly crave-able. A little hint of sriracha will heat up this dish, but if you don’t have much tolerance for spice feel free to leave it out!

How To Ensure Your Chicken Thighs Are Cooked Through

If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temperature is 165 F degrees you’re good to go!

Keep in mind that we want a really moist end result with our chicken, so you’ll need to trust me on this one and shelve your fears of not completely stark white cooked chicken. I know it can be hard to say good bye to this age old belief, but for your taste buds sake I recommend letting go and embracing the pinkish hue!

overhead shot of ingredients needed to make Brown Sugar Garlic Chicken

Ingredients

  • Chicken – Today we are using boneless and skinless chicken thighs, if you’d prefer to use bone in or skin on feel free! Just keep in mind that bone in will take longer to cook.
  • Sugar – When using sugar in savory recipes like this one, I recommend using a sugar like brown that’ll add caramel notes and some dimension to your dish.
  • Garlic – Use as much or little as you like.
  • Sauce – Sriracha and soy sauce, regular as it’ll provide our dish with the salt needed for this recipe.
  • Broth – I recommend using regular chicken broth for this recipe, we want that chicken flavor throughout and this liquid will give us that finger licking sauce.
  • Seasoning – Just pepper to taste!
process shots showing how to make Brown Sugar Garlic Chicken

How To Make Brown Sugar Garlic Chicken

  1. Preheat the oven and prep the chicken: Preheat your oven to 425 F degrees. Remove the chicken thighs from their packaging and pat them dry with paper towels.
  2. Combine the sauce: Add all the sauce ingredients together to a sauce pan and whisk over medium heat until all the sugar dissolves. Pour about half of the sauce in a large casserole dish, arrange the chicken thighs in the dish, then pour the remaining sauce over the chicken.
  3. Bake the chicken: Transfer the casserole dish to the oven and bake uncovered for 35 to 40 minutes, basting with sauce every 10 minutes.
  4. Garnish and serve: Garnish with chopped parsley or cilantro if preferred, and serve.
pouring brown sugar garlic sauce over chicken thighs

Can I Use Chicken Breast?

Absolutely! Just keep in mind that chicken breast if boneless and skinless will cook quicker, it should only take about 20 to 25 minutes. Best way to tell when the chicken breast is when the internal temperature is 165 F degrees.

What To Serve With Brown Sugar Garlic Chicken

When you try a little bit of this sauce, you’ll fall in love with it as much as I have – believe me on that one. You’ll want to spoon this sweet, savory, and ever so slightly spicy sauce over the carbs of your choice. Here are some of my recommendations below but feel free to whip up whatever strikes your fancy!

  • Mashed Potatoes
  • Potato Salad
  • Roasted Fingerling Potatoes
  • Macaroni Salad
  • Roasted Potatoes
  • Coleslaw Salad

Cooking With Bone In Skin On Chicken Thighs?

Now I love chicken thighs any way you slice them, but my thigh recipe today will be slightly different if you choose to use this style of chicken thigh. You want to make sure that the skin still turns out crispy and the chicken is completely cooked through. If you’d like to ensure your chicken is cooked through completely, check out this recipe on my sister site, Craving Home Cooked.

overhead shots of Brown Sugar Garlic Chicken thighs in a casserole dish garnished with parsley

How To Brine Your Chicken

If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water. This will allow that seasoning to penetrate into the meat and result in juicier, more flavorful, and more tender meat.

Leftovers

Fridge

Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.

Freezer

Absolutely! Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.

overhead shot of baked chicken thighs and coleslaw in a black dish

More Delicious Chicken Recipes To Try:

  • Coq au Vin
  • Roast Chicken
  • Chicken Rice Pilaf
  • Pollo Asado
  • Firecracker Chicken Meatballs
  • Garlic and Paprika Chicken
  • Chicken Schnitzel
  • Smothered Chicken
  • Chicken With Garlic Herb Sauce

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of brown sugar garlic chicken thighs
Print
4.57 from 152 votes

Brown Sugar Garlic Chicken

Prep 5 minutes
Cook 40 minutes
Total 45 minutes
Rate Recipe
These Brown Sugar Garlic Chicken thighs are your new favorite chicken dish, believe me it's just that good. Not only are they perfectly cooked and scrumptiously moist, but they're swimming in a sweet, savory, and slightly spicy sauce that is perfect for spooning over your favorite starches.
8

Ingredients

  • 3 pounds chicken thighs (boneless and skinless)
  • ½ cup brown sugar
  • 8 cloves garlic (minced)
  • 2 tablespoon sriracha sauce
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • ½ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven and prep the chicken: Preheat your oven to 425 F degrees. Remove the chicken thighs from their packaging and pat them dry with paper towels.
  • Combine the sauce: Add all the sauce ingredients together to a sauce pan and whisk over medium heat until all the sugar dissolves. Pour about half of the sauce in a large casserole dish, arrange the chicken thighs in the dish, then pour the remaining sauce over the chicken.
  • Bake the chicken: Transfer the casserole dish to the oven and bake uncovered for 35 to 40 minutes, basting with sauce every 10 minutes.
  • Garnish and serve: Garnish with chopped parsley or cilantro if preferred, and serve. 

Equipment

  • 9×13-inch Casserole Dish

Video

Notes

  1. Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
  2. Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 435kcal (22%)Carbohydrates: 16g (5%)Protein: 28g (56%)Fat: 28g (43%)Saturated Fat: 8g (50%)Cholesterol: 167mg (56%)Sodium: 489mg (21%)Potassium: 404mg (12%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 133IU (3%)Vitamin C: 3mg (4%)Calcium: 32mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of brown sugar garlic chicken thighs

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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56 Comments
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Mary Beth
Mary Beth
Posted: 3 months ago

5 stars
The recipe is AMAZING!! This is my second time making it and I cut up about 6-7 boneless skinless chicken breasts instead of using thighs! I double the sauce ingredients and add a little fresh ginger if I have it on hand!! The chicken breasts really help stretch the recipe for my teenage boys!! I serve over rice and garnish with green onions! Tastes even better the next day, if there is any left! Thank you for a solid, easy prep meal!!

0
Reply
Michele
Michele
Posted: 21 days ago

5 stars
This was an extremely tasty dish! I followed the recipe with the following deviations: I used a stevia brown sugar to cut down calories and sugar, and used just a small amount of serracha. I broiled on high for about 4 minutes at end of baking to brown the thighs a little more.
I took the pan drippings and reduced them in a sauce pan with a cornstarch slurry to thicken it up.
Excellent recipe and easy to make it your own (more sweet or more spicy depending on your tastes!)
Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michele
Posted: 20 days ago

So glad you liked it!

0
Reply
Rena
Rena
Posted: 1 month ago

5 stars
One of my go to dinner recipes! Love it! I wanted to try this with chicken quarters. How much longer would I need to cook it for?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rena
Posted: 1 month ago

Probably 45 minutes or so, best to use a meat thermometer, when it reaches 165F it’s ready.

0
Reply
Kodedog
Kodedog
Posted: 4 months ago

5 stars
This was so good and so easy. I did brine the thighs. Removed the skin and browned them in a pan before putting in the oven. A few extra minutes but worth it for the flavor. The heat was just perfect. My son and husband thought it was very tasty! Thanks for sharing.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kodedog
Posted: 4 months ago

My pleasure, glad you enjoyed it!

0
Reply
Lynda
Lynda
Posted: 5 months ago

5 stars
This was super tasty! I didn’t think sriracha was going to be a hit but it actually gave it a good kick!

0
Reply
Linda
Linda
Posted: 11 months ago

Can i marinade the chicken, prep, a day before baking?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 11 months ago

Yes, for sure!

0
Reply
Lynn
Lynn
Posted: 11 months ago

5 stars
This was SO easy and tasty! I used chicken breasts, what I had on hand, baked for 30 minutes at 400 and they were pretty tender and moist. Served over orzo to soak up the sauce.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn
Posted: 11 months ago

Glad you liked it!

0
Reply
Goldie
Goldie
Posted: 1 year ago

5 stars
Looks amazing!! Can I use chicken drumsticks instead of chicken thighs? And would it still be the same temperature and time?!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Goldie
Posted: 1 year ago

You sure can, same temperature, they might take about 5 minutes more. It’s best to use a instant read thermometer to tell if your drumsticks are done, you’re looking for them to be around 170F.

0
Reply
HyperHowie
HyperHowie
Posted: 1 year ago

Can I use this for turkey legs? What adjustments? Longer cooking time?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  HyperHowie
Posted: 1 year ago

Yes, you can definitely use turkey legs. You will need to cook them longer at a lower temperature.
Preheat your oven at 350 degrees F and roast the turkey legs uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Let us know how it all turns out!

0
Reply
Joe In California
Joe In California
Posted: 1 year ago

Quick Question: I’ve made this recipe before with chicken thighs and love it. Tonight I’m making it with breast, should I slice the breast to make them more thin like the thighs? I just want to make sure I do it right!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Joe In California
Posted: 1 year ago

Actually you won’t need to cut them thinner. Just keep in mind that chicken breast if boneless and skinless will cook quicker, it should only take about 20 to 25 minutes. Best way to tell when the chicken breast is when the internal temperature is 165 F degrees.
Let us know how it turns out!

0
Reply
Jen
Jen
Posted: 1 year ago

This was amazing!! The entire family loved it! Even my super picky teenager! I drizzled some of the sauce over steamed broccoli and she said it was the best ever!! Thank you!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Jen
Posted: 1 year ago

That’s amazing, we are so glad she enjoyed it too!

0
Reply
Lee Brothers
Lee Brothers
Posted: 1 year ago

5 stars
This is one of the best recipes I have ever had and I cook it several times a month I love it so much!!

0
Reply
Sara
Sara
Posted: 2 years ago

So I’m trying Keto… this looks and sounds amazing. Do you happen to know if I were to replace the soy sauce with liquid aminos, if it would be the same amount? As well as keto friendly brown sugar (truvia). If not it’s okay, I might just have to cheat! 😂😂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sara
Posted: 2 years ago

Hi Sara! Sorry, I’m not an expert when it comes to Keto so I can’t advise you one way or the other. 🙂

0
Reply
Tamar
Tamar
Posted: 2 years ago

Can I replace the brown sugar with coconut sugar or maple syrup?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tamar
Posted: 2 years ago

Should be fine.

0
Reply
Joe in California
Joe in California
Posted: 2 years ago

I made this for the 10th time tonight and it is once again rated as the new favorite dish of anyone who tries it!!!
I will note that my family and I are weak with spice so I only use 1 tablespoon of Sriracha, which is amazing because it still gives that sriracha flavor without the heat!

1
Reply
Denise Douglas
Denise Douglas
Posted: 2 years ago

I made this recipe tonight! A absolute hit for my family. Very easy to make a delicious. Thank you for sharing. I will be making this again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Denise Douglas
Posted: 2 years ago

My pleasure!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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