SWEET AND SPICY GLAZED CHICKEN THIGHS

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

Tender, moist, and flavorful chicken thighs are my definition of the perfect weeknight dinner. A no-fuss dish that anyone can make using only pantry essential in less than thirty minutes! Serve these mouthwatering Sweet and Spicy Glazed Chicken Thighs with your favourite veggies on the side for a complete meal that your entire family will love!

If chicken is a staple at your house, you’ll need this easy recipe for another amazing rotation. Super easy and fast to make and guarantee the best chicken dinner. This kid-friendly and family-approved dish is a must and no doubt a keeper! If you have not tried it yet, you should soon because it’s so good, you are already missing out! Perfect to pair with just about anything, even just a simple side salad, or steamed veggies. And with very little effort, you’ll be able to pull this together in no time!

INGREDIENTS

1/4 c. brown sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

freshly cracked pepper

1 tablespoon olive oil

1.5 pounds boneless, skinless chicken thighs (4-5 pieces)

HOW TO MAKE SWEET AND SPICY GLAZED CHICKEN THIGHS

Step 1: Place the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper in a small bowl. Mix well until combined.

Step 2: On a cutting board, place the chicken thighs and pat them with a paper towel to dry. On the entire chicken, sprinkle the brown sugar mixture, generously coating both sides.

Step 3: On medium heat, preheat a large skillet. Add the olive oil once hot and swirl to coat. Add the coated chicken and sear each side for about 5 to 7 minutes until completely cooked and the sugar has turned into a deep brown glaze.

Step 4: Remove from the heat when done and serve the sweet and spicy glazed chicken thighs hot. Enjoy!

NUTRITION FACTS:

Serving: 1 Serving, Calories: 317.58kcal | Carbohydrates: 12.55g | Protein: 28.65g | Fat: 18.48g | Sodium: 483.23mg | Fiber: 0.2 g

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...