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Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4

Lush chicken with perfectly caramelized and crispy skin smothered in a sweet and spicy sauce. Serve this with mashed potatoes, rice, beans, or your favourite veggies for a quick and easy weeknight meal. And do not forget to drizzle some of the luscious sauce on top. If you prefer more heat, simply adjust the chilli powder. Or swap it with paprika if desired.


1 tbsp Butter

1 tbsp Oil

6-7 Boneless Skinless Chicken Thighs

2 Garlic Cloves

2-3 sprigs of Fresh Rosemary

¼ c. Chicken Stock

Spice Rub:

1 tsp Garlic Powder

½ tsp Onion Powder

2 tbsp Light Brown Sugar

½ tsp Smoked Paprika

¼ tsp Black Pepper

½ tsp Salt

½ tsp Chili Powder

How to make Sweet & Spicy Boneless Chicken Thighs

Step 1: Whisk the dry Spice Rub ingredients in a bowl until well mixed.


Step 2: Using a kitchen towel, pat dries the chicken thighs and generously sprinkle both sides with the dry seasoning mix.

Step 3: In a heated heavy cast iron skillet, add butter and oil. Add the garlic cloves and stir fry for about 30 seconds until light golden and the raw smell is gone.

Step 4: To the skillet, put the chicken thighs, flat-side facing down. Cook for about 5 minutes over medium-high heat until golden and crispy. Turn the chicken thighs and continue to cook the other side for 2 minutes more.

Step 5: Gradually pour in 1/4 c. stock to the side of the pan, then add the rosemary sprig. To release any browned caramelized bits, scrape the bottom of the pan. Put the lid on and cook for additional 2 minutes over high heat. Then, remove the cover and simmer for 1 minute or so or until the sauce has thickened.

Step 6: Remove from the heat and serve the chicken thighs with rice, beans, or your favourite veggies. Do not forget to drizzle some of the sauce on top. Enjoy!

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


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