Chicken thighs are cooked in a cast-iron skillet until the skin is super crispy, coated in a scrumptious sweet and tangy brown sugar glaze, and finished in the oven until they're juicy and delicious. This is a quick and simple chicken recipe packed with a ton of flavor!
If you're anything like my family and me, you love chicken but get so tired of serving it the same way over and over. That's where this brown sugar-glazed chicken recipe comes in! This is a quick, simple chicken dinner recipe loaded with sweet and tangy flavors, perfect for weeknights and fancy dinner parties alike.
Brown sugar glaze is something you see a lot around the holidays and is a very popular glaze for baked ham. This glaze can be used as a topping for everything from fish and vegetables to this insanely delicious chicken dish! If you love the way this recipe sounds, be sure and check out our Hot Honey Butter Chicken Thighs and Cajun Smothered Chicken!
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Ingredients You Need To Make This Recipe
Brown Sugar Glaze
- ½ cup dark brown sugar. You can also use light brown sugar if you prefer.
- 2 tablespoons honey. I recommend using good-quality honey such as Nature Nate's Raw Unfiltered Honey.
- ¼ cup freshly squeezed orange juice. One medium orange should give you ¼ cup of juice.
- 1 tablespoon whole-grain mustard. Whole grain mustard adds a subtle tangy, peppery bite. You can also use yellow mustard if that is what you have.
- 2 teaspoons apple cider vinegar. The acidity and tanginess of the vinegar balance out the sweetness of the brown sugar perfectly.
- Cinnamon, ginger, garlic powder, paprika, and black pepper. These spices are used to add additional flavor to the sauce.
Chicken
- Chicken thighs. Four bone-in chicken thighs with skin (about 2 pounds) are the perfect amount for the sauce. You can also use boneless, skinless chicken thighs if you prefer. Just be sure and adjust the cooking time as needed.
- Salt and cracked black pepper. The chicken is seasoned with salt and pepper before cooking.
- Extra-virgin olive oil. The chicken is browned in a skillet with olive oil before the sauce is added. You can also use vegetables or canola oil.
How to Make This Recipe
- To a medium saucepan, add the brown sugar, honey, orange juice, mustard, vinegar, and spices and heat over medium-high heat. Simmer the sauce for 2 to 3 minutes while stirring with a wooden spoon until the sugar has dissolved. The sauce should coat the back of a spoon. Set the sauce aside.
- Heat two tablespoons of olive oil in a 10-inch cast-iron skillet or medium oven-proof skillet over medium-high heat. Season the chicken thighs with salt and cracked pepper on both sides and transfer them to the skillet, skin side down.
- Cook the chicken thighs for 7-8 minutes, or until the skin is browned and crispy, then flip the chicken and cook for an additional 5-6 minutes. Pour the brown sugar glaze over the chicken in the skillet, being sure to coat all of the chicken, and transfer the skillet to the preheated oven.
- Cook the chicken in the preheated for 8-10 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the chicken should read 165 to 170 degrees Fahrenheit), basting the chicken with glaze halfway through.
- Turn on the oven broiler and cook the chicken for an additional 2 to 3 minutes to crisp the skin and caramelize the exterior. Allow the chicken to rest for 10 minutes. Enjoy!
Variations and Substitutions
This recipe can also be made with chicken drumsticks, breasts, or wings. Be sure and adjust the cooking times as needed for different cuts of chicken. Don't stop at chicken - the brown sugar glaze is very versatile and can be used on fish, shrimp, beef, ham, and even vegetables!
Another variation for the sauce is swapping out pineapple juice for the orange juice. You can use canned pineapple juice instead of fresh.
How Do I Get Extra Crispy Chicken Skin?
- My top tip for extra-crispy chicken skin is to use a cast-iron skillet! Cast-iron holds heat exceptionally well and creates the most delicious, crispy chicken skin. My favorite skillet is this Le Creuset 10-inch Enameled Cast-Iron Skillet!
- I also recommend turning on the oven broiler for 2 to 3 minutes before removing the chicken from the oven. This caramelizes the glaze on the chicken skin and crisps the skin even more. The result is absolutely delicious!
What to Serve With Brown Sugar Glazed Chicken
This chicken can be served with a variety of side dishes. Try brown sugar glazed chicken with some of the following suggestions:
- Steamed or roasted broccoli
- Cajun honey butter roasted carrots
- Sweet potato casserole
- Sauteed green beans
- Mashed potatoes
- Southern baked macaroni and cheese
- Southern cheese grits
Make-Ahead and Storage Instructions
The brown sugar glaze can be made up to two days ahead of time and stored in the refrigerator in an airtight container. Just heat the glaze in the microwave until pourable then coat the chicken and bake as directed.
Leftover brown sugar glazed chicken can be stored in an airtight container for up to 5 days. Reheat chicken in the oven or microwave.
Recommended Tools For This Recipe
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📖 Recipe
Easy Brown Sugar Glazed Chicken
Ingredients
Brown Sugar Glaze
- ½ cup dark brown sugar or light brown sugar
- ¼ cup orange juice fresh squeezed
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard or yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
Chicken
- 2 pounds chicken thighs 4 chicken thighs, bone-in and skin-on, see note
- Salt and cracked black pepper
- 2 tablespoon olive oil extra-virgin
Instructions
- To a medium saucepan, add the brown sugar, honey, orange juice, mustard, vinegar, and spices and heat over medium-high heat. Simmer the sauce for 2 to 3 minutes while stirring with a wooden spoon until the sugar has dissolved. The sauce should coat the back of a spoon. Set the sauce aside.
- Heat two tablespoons of olive oil in a 10-inch cast-iron skillet or medium oven-proof skillet over medium-high heat. Season the chicken thighs with salt and cracked pepper on both sides and transfer them to the skillet, skin side down.
- Cook the chicken thighs for 7-8 minutes, or until the skin is browned and crispy, then flip the chicken and cook for an additional 5-6 minutes. Pour the brown sugar glaze over the chicken in the skillet, being sure to coat all of the chicken, and transfer the skillet to the preheated oven.
- Cook the chicken in the preheated for 8-10 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the chicken should read 165 to 170 degrees Fahrenheit), basting the chicken with glaze halfway through.
- Turn on the oven broiler and cook the chicken for an additional 2 to 3 minutes to crisp the skin and caramelize the exterior. Allow the chicken to rest for 10 minutes. Enjoy!
Notes
- You can also use boneless, skinless chicken thighs if you prefer. Just be sure and adjust the cooking time as needed.
- Leftover brown sugar glazed chicken can be stored in an airtight container for up to 5 days. Reheat chicken in the oven or microwave.
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