My Glazed Pork Chops recipe has been viral for several years because it’s ridiculously easy, super tasty, and the sweet and spicy glaze helps keep the pork chops nice and moist. While I’ve often told people that the glaze works just as well on chicken, I had yet to showcase that particular combo on the blog. Until now. And honestly, I might even like these Sweet and Spicy Glazed Chicken Thighs better than the pork chops because they’re inherently even more tender and juicy, which means they reheat well and are absolutely perfect for meal prep. ;)
Can I Make the Sweet and Spicy Glazed Chicken Thighs Less Spicy?
Yep, if you want just a little heat, reduce the cayenne pepper to 1/4 tsp. If you want a completely non-spicy version, leave the cayenne pepper out and swap the regular paprika for smoked paprika to add complexity.
Can I Use Chicken Breast?
Yes, BUT you will need to use boneless breasts and pound the meat out to an even 1/2-inch thickness so they cook quickly. Otherwise the glaze will overcook and burn before your chicken breast cooks through.
Can I Use Bone-In Thighs?
I don’t suggest bone-in thighs for this recipe because they take much longer to cook and a longer cook time will likely cause the glaze to burn. This recipe cooks quick and needs a quick-cooking meat to match.
What to Serve with Sweet and Spicy Glazed Chicken
These Sweet and Spicy Glazed Chicken Thighs pair well with: Rosemary Roasted Potatoes (shown), Oven Roasted Frozen Broccoli, steamed green beans (shown), roasted or mashed sweet potatoes, or potato salad.
Sweet and Spicy Glazed Chicken Thighs
Servings 4Ingredients
- 1/4 cup brown sugar ($0.12)
- 1/2 tsp cayenne pepper ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp paprika ($0.05)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.05)
- 1 Tbsp olive oil ($0.16)
- 1.5 lbs. boneless, skinless chicken thighs (4-5 pieces) ($4.49)
Instructions
- In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill).
- Place the chicken thighs on a cutting board and pat dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.
- Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat. Add the coated chicken and cook for about 5-7 minutes on each side, or until cooked through and the brown sugar has turned into a deep brown glaze. Serve hot.
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Nutrition
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This has seriously become one of my go-to weeknight dinners! It goes so good with EVERYTHING.
How to Make Glazed Chicken Thighs – Step by Step Photos
In a small bowl, combine 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Pat 1.5 lbs. boneless, skinless chicken thighs dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.
Heat a large skillet (large enough to fit all the meat in a single layer) over medium. Once hot, add the olive oil and swirl to coat the surface of the skillet. Add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and the brown sugar has turned into a deep brown glaze.
Cooking time can vary with the side of your chicken thighs, type of cookware, or even the nuances of your range. So, watch the chicken closely, spin the skillet if your burner has hot spots, and make sure the heat isn’t too high or the glaze will burn before the chicken cooks through.
Sweet and Spicy Glazed Chicken Thighs – making “meat and potatoes” a little more exciting. ;)
We liked this, it was quick and leftovers were even better. I used boneless breasts sliced in 1/2. In the cooler months, I might deglaze and make a glaze for extra flavor did on griddle outside so couldn’t use the tasty bits left for a sauce
I just made this recipe. Omg….so good! I used 1/4 tsp of cayenne pepper cuz I’m a wus. Just enough heat. Thanks so much for a great recipe!
Outstanding. My family loved it.
A nice change of pace for chicken.
Could these be cooked in the air fryer?
I’m sure they could but we haven’t tried it to give you a proper cooking time! I think it would take a little trial and error to make sure that the glaze doesn’t burn.
Can I sub honey for the brown sugar in this recipe?
I think you probably could, but two notes. Honey burns easier than brown sugar, so you might want a lower heat and keep an eye on it to make sure it doesn’t burn. Also, honey tends to be sweeter than brown sugar, so keep that in mind along with the fact that honey has its own flavor that it will add to the dish. If it works for you let us know!
Absolutely delicious and so easy! I think I need to cut back to 1/4 tsp of the cayenne pepper. A bit too spicy for us using 1/2 tsp. I will be making this again!!! Thank you.
Made these for the first time tonight! Absolutely obsessed. I was short on cayenne/paprika and craving heat, so I added about a half teaspoon of gochujang (Korean red pepper paste) to offset the missing spice. 10/10 recommend this recipe!!
I love this but can I make this with skin and bone-in chicken thighs? Skinless, boneless thighs always come out a little tough for me.
You can use bone in for sure! You might just want to check then temp because they tend to take a bit longer to cook. Idk how the glaze would be with the skin though without trying it. I would maybe remove the skin to be safe.
Easy, delish! My go to. Serve with broccoli and jasmine rice from trader joes (frozen, microwavable). Snap your done!
This is one of my fav recipes so easy and super delicious this goes with anything and is full of flavor i am so greatful i came across this recipe thnk you so much
Very easy recipe to make. My husband is a picky eater. He loves this.
Very easy, nice flavor. Thank you for sharing
Very good, I thought that it might be too spicy for my wife but she enjoyed it also. I served it with crispy sweet potato wedges and corn, good and simple meal.
Love these! So easy and delicious. We make them all the time.
I like to make roasted sweet potatoes on the side and I use the leftover chicken and sweet potatoes in a cranberry/kale/pecan salad the next day 🤤.
There’s a similar recipe for pork chops on this site that I also love but I don’t make them quite as frequently.
This was very good, not too spicy for my girls, my boyfriend loved it and I did too, great flavour, to easy, I made scalloped potatoes to go with it. Will definitely make again! Thank you so much very for the recipe! 10/10!!
Loved this so much!! I toasted sesame seeds and added those on top and cooked broccoli in the same pan at the end – it was truly divine. I’ll be making this again!
Made this recipe today it’s was great my husband and son both loved the sweet and spicy chicken. Thank you!
This looks wonderful—any chance it can cook in oven?
It could, but it would be complicated as the sugars have a tendency to burn. We also haven’t tested it and can’t give you definitive guidance.
Yes, you can but just be careful as it will become a syrup and ruin your pan.
Thanks you !! for been simply for me and broken down . May God bless you!
Made this and will again! Great blending of flavours! Served it with spaghettia coated with cheese and garlic carrots! A huge hot!! Thank you!
The glaze chicken thighs are a family favourite in the our household.
I make this at least once a month and it is amazing every time. Thanks for sharing!
This was the first recipe I ever made in my first apartment and many years later, my husband and I still make it almost once a week. We up the cayenne to emphasize the spice, and when he makes it, it gets made sheetpan style and still turns out great. Thank you for this recipe!!
Hey for the video. It doesn’t say brown sugar. It says the word “title.” Thanks for the recipe though
I have made them and loved the recipe. Just wondering if I am trying to pre-prepare for someone am I best to prepare the Recipe and cook and then freeze so they only need to reheat.
Hi, Heather! I’m not quite sure how this recipe will hold up in the freezer once cooked since I haven’t tried it myself — but if you try it out, let us know! Once made, this recipe will keep for 2-3 days in the fridge. You could also cut up raw chicken into smaller pieces, toss it in the marinade, and then freeze it in separate servings so you only need to thaw what you want to cook — and that way, once thawed, it would be ready to go straight into the skillet for cooking! ~ Marion :)
Made these and I really did enjoy the flavors, mixed them with Mac n cheese and it was sooooo good! I had added too much heat n the Mac n cheese balanced it out for me! I’ll be making it again!
I tried these in my air fryer. Just mixed the dry ingredients, coated the thighs put them in the fryer. Excellent!
What temperature did you set in air fryer?
I was a bit skeptical about this one, but it smelled great while cooking and we really loved the flavor. I’ll definitely be making this again. I may even make chicken wings with this glaze!
I like this great taste but hubby not to much. Delicious I will make but change it alittle thanks for sharing
Delicious! And gre at for people that cannot have wheat products!
I cooked this for dinner tonight and added some crushed red pepper flakes and everything spicy seasoning. My son and I loved it. He’s already asked when I would make it again. Thanks for a tasty quick and easy recipe.
Made this for the first time, pretty much as is other than using smoked paprika. It’s delicious and I will definitely make it again, but it’s missing something. I can’t put my finger on it. As flavorful as it is, it’s a little flat. I wondered if it needs acid, maybe just a tiny bit of cider vinegar added to the pan partway through the cooking?
Will this recipe work on a grill?
Hi! Excited to try this. A little nervous with the glaze and my cook wear/clean up- can you still use the same spices and cook on a sheet pan in the oven and still get the same sticky glaze? Thank you!
It won’t quite work the same in the oven, unfortunately, because the hot hair is so much more gentle than the direct contact heat of a skillet. Since the glaze is sugar-based, it can be easily dissolved off of cookware with a quick soak in hot water. :)
oops – small typo
because the hot hair is so much more gentle
think you meant hot air
This recipe was great to make Chicken Sandwiches. Used chicken breasts instead of thighs. Substituted smoked paprika instead of regular. Added a little bit of onion powder and they were on hit. Definitely adding to my list.
Made these for the first time today. They were excellent. The only change was for kid#2 who likes it a little less spicy so added the full amount of cayenne for ours and less on his. Very flavourful, not too sweet and these will be added to the meal rotation.
I made this for dinner last night and it was outstanding! So easy to put together and it cooked up in a flash. The spice combination was just right, even the cayenne and I’m not a fan of real spicy dishes. This had just a bit of a kick. The brown sugar created the perfect glazed chicken, tender, juicy and flavorful. Delicious! Highly recommend!
I added a half teaspoon of Chinese five spice powder. Hubby and I loved it! Served with steamed rice, broccoli and cauliflower. Winner winner chicken dinner!
My husband and I love this simple yet flavorful recipe! We had pre-cooked chicken breasts, so we doubled the amount of seasoning and added 1/4 cup of water to a pan, then let it reduce for about 10 minutes while basting the chicken. Served with rustic mashed potatoes and corn. Definitely adding this to our regular recipe rotation!
THIS RECIPE IS EVERYTHING!!! I can’t believe how simple, tasty & delicious this recipe is. A new go to on permanent rotation. I followed the recipe exactly (just went easy on the cayenne due to husband) and it was perfect. The only time I ran into a little smoke is when I flipped the thighs for the second time. Pairs well with a sweet potato mash. Thank you for this, you made my life that much easier!
I made it with brown swerve for Keto diet purposes and I love it. Know want to try it grilled.
This was a hit. I will be making it again for sure. Easy. Fast. Delicious.
Fast, easy and super tasty. This was a perfect “What do I do with these Chicken Thighs??” solution. Going to be in regular rotation going forward.
Love this recipe! Make it at least 2 to 3 times a month. It’s so easy and quick to prepare.
A family favorite for sure! I cut back the cayenne pepper to 1/4 tsp and it was perfect for us. I’ve made it 3 times now and I think one of the keys for my family liking it so much was that I tried to cut as much fat off the thighs as I could. We never have any leftovers and my super picky son eats two of them.
This is so yummy- I always come back the this recipe!
Oops! i’m ready to cook them but just realized it says “boneless/skinless” thighs…fingers crossed!
These were really simple and really good! The only thing I did differently was that I grilled mine, but in the cooler months I’d probably cook them on the stove. Grilled some vegetables for the side as well. I’m definitely keeping this one in my back pocket.
How did they turn out on the grill? What was your cooking time/grill temp? Did the brown sugar burn?
A lovely delicious recipe! So easy to do on a weeknight after work!
Great recipe! Thank you my family loved it.
Such a delicious-looking chicken thigh, pinning !! 💖
I made this for dinner tonight. Delicious and easy. Even my picky son liked it. This will be a staple.
Loved this recipe! I used thighs and chicken breast. Made fried rice the day before. Combined both left overs for a 3rd meal with Trader Joe’s rice pilaf. Absolutely delicious.
Made this chicken for the second time. It was even better the first time. Quick. Easy. Tasty.
Hi! I do not have a stainless steel skillet. Would a cast iron be alright? Or would you recommend a regular nonstick instead?
You could use either cast iron or non-stick. :) The glaze can get rather sticky, so if you’re not super comfortable with cast iron, I’d go with the non-stick to make it extra easy.
AMAZING!!!!!! Love love love, my husband loved it. Not too spicy not too sweet. Thank you!
Could I reheat this all together?
Quick easy and always on repeat! Love it. Thanks for the recipe
We make these once a week, they are the best! We increase the cayenne a bit because we like spicy, and when bf (newbie cook) is in charge it gets cooked sheet pan style and still turns out great. Thank you so much for this recipe!!
Is the calorie count for the chicken only? Or the green beans and potato’s also?
Nutrition info is just for what is in the recipe card, so in this case just the chicken. :)
I’ve only had bad and Smokey experiences cooking chicken on the stovetop, and I prefer chicken breast, so I used chicken breast and cooked it in the oven for 20 min at 400F. It turned out incredible! With the glaze being so deliciously gooey, the chicken came out very moist. I can’t believe how easy this was to throw together and was perfect for tonight when I had very little other ingredients in my kitchen. The ingredients in this recipe are ones I typically always have on hand. Thanks for the great recipe!
I should also mentioned I doubled the “sauce” for 1.5 # chicken breasts and very happy I did!
Is it possible to do this with wings? Butcherbox delivered nothing but wings in my last order and I need some way to eat through all of them.
I reached out to Beth on Instagram and she said this needs to be done in a boneless application but I was able to make it with chicken wings. Beth’s recipe’s purpose-besides deliciousness-is to be quick-cooking but if you’re like me and have nothing but chicken wings to eat, this can be made using Alton Brown’s method for cooking wings (you can even use your InstantPot to conduct the steaming process). Since the wings were essentially cooked before they hit the pan, I didn’t have to cook them very long and avoided the burning glaze issue. No matter which cut of meat or type of pan you use, the first step of this recipe should be to turn on your vent hood *and* open the closest window. I didn’t have the smoking or burning but caramelizing brown sugar plus cayenne is gonna create some…aroma 😊Let them sit for a second after they’ve been pulled from the pan or you’ll get mouthburn. I’ll definitely make this again and again. I may even make some pork chops with this glaze.
Love this recipe this is my third time making it I just wish there was more sauce.
My husband doesn’t care much for chicken, so I try to find recipes that are different from the norm. This recipe definitely pleased him. Not being huge fans of heat (and I didn’t have any cayenne pepper) I added about 1/8 teaspoon of red pepper flakes to the seasoning mix. Wonderful! We both liked it very much. I skinned and boned the chicken thighs myself and then went ahead and seasoned them about an hour before cooking them. I was worried about the amount of liquid left on the plate holding the thighs, but went ahead and heated the pan, added the oil, and when hot enough, added the chicken and poured the remaining liquid on the thighs. Fabulous! A real keeper! Thank you.
This is such an easy and fabulous meal. It is in my regular rotation. I also take this when I am delivering a meal to help a friend. I have learned to watch the heat and use my meat thermometer. Thanks for another great recipe.
My sauce always turns into a really sticky goo that instantly solidifies when taken off of the heat. No clue how to fix it.
Yes, that’s how the glaze is supposed to be. :) You might try cooking it at a slightly lower heat and that will keep it from reducing quite so fast, if you prefer it to be more runny.
Taste: 5/5. Delicious, loved them. However, I also ran into the “everything completely burned before fully cooked,” problem. Maaaan, my kitchen was SMOkey! I’d probably start on the stove and end in the oven next time. Or just use tiny thighs bc those did turn out okay.
Made this on Sunday. Had my granddaughter over for dinner. We all loved it. The taste was amazing. I will definitely be making this again. Thanks for sharing!
My son said that it was the best chicken I’ve ever made (& he’s pretty much a food critic)!! It was delicious! Thanks for sharing!!!
I’ll take that as a HUGE WIN! Thanks Rachel!
Would this work well with garlic noodles (your recipe) My original plan was sweet potato but the noodles sound good too
Yes I think that would be delicious!
I think this recipe has finally convinced me I should never cook chicken in a skillet with oil ever again! Every single time, I always smoke out the apartment and burn something. Overall, it could have been much worse, though. I burned part of the outside of the chicken, and I didn’t manage to cook the chicken all the way through. To get it to a safe temp, I cut off the burnt bits and used my favorite baked chicken recipe as a template to finish off the cooking. I ended up with pretty much no sauce (burnt), but a little bit of the coating did manage to flavor the meat. Overall, we liked it, but I’m going to bake the chicken when I make this recipe again.
Oh no! Sorry to hear that Tania.
Love the flavor of this dish! It’s quick to make and always a big hit with my young kids.
BUT the last few times I made it, I couldn’t get the thighs to cook through before the glaze burns! What am I suddenly doing wrong? I tried turning down the heat but that just made the chicken take longer and gave more time for the glaze to burn. Should I add some water? Wait to add the sugar until the I flip the chicken? Help! I want this to work again!
Hmmm, do you mean you’ve made it successfully before but just the last few times it has burned? Have you changed cookware? Sometimes thinner cookware can make hot spot and cause it to burn easier. Turning down the heat was going to be my first suggestion, but since you’ve tried that with no success, I would try adding a couple tablespoons of water. That will hopefully help slow down that caramelization.
What I did instead was add some of the seasoning to just the chicken without the brown sugar and a another bowl witht the brown sugar and remaining seasoning w/ brown sugar and mixed in a little water to make a paste. I then gradually added the the paste to the chicken on both sides while it cooked and left it once all the paste was on for about 15-20 minutes on low heat
Winner winner chicken dinner! We eat a lot of chicken but prefer the thighs because they don’t dry out. I try new recipes occasionally and this is by far the best I’ve tried. I had to de-bone some thighs because the grocery store was out of boneless but it was well worth it. The great thing is they cook up so quickly. I made these for a 1300 mile drive camping trip and froze them in an oven tin. Took them out of the freezer around noon and they thawed as were toodling on down the road. Popped them in the oven for 20 ish minutes and turned out perfect! I will have to double the recipe because my husband will hoard them!
PS: I never ever post comments so that should tell you how good these were.
That’s awesome Lori! What an incredible trip. Thanks for sharing.
Just an update for you Kelly. We are very young retirees and I only cook when I feel like it. This is one of 2 chicken recipes I always make. Again, that’s how good they are!
My husband made this exactly as written and even added the baby potatoes and steamed green beans.
It was so delicious.
Thank you for sharing with your blog!
Yay!
This recipe was amazing and so easy to make! I doubled the glaze recipe as I like extra sauciness :) My boyfriend was skeptical at first but was also amazed when he tasted the chicken!
This recipe is now part of my regular rotation. It is so easy and so yummy. Thanks for making me look like a good cook.
10/10 this is honestly my favorite way I’ve ever cooked chicken. Paired it with some potatoes and green beans I threw in the air fryer.
Can’t wait to try your recipe! This particular combination of spices seems similar to what I use for Sweet & Spicy Pecans during the holidays, except I think it calls for butter rather than olive oil, and the measurements might be different. Will have to look and see how they compare. Love your IG and website – share it often with others.
I made this last night for dinner. All I can say is fabulous. I boned and skinned my own, made a little stock to deglaze the pan, so I had more delicious sauce for the rice. I also had broccoli. It has just enough spice and sweetness. We loved it. Thank you. Note to the person that was going to do pork chops. May I suggest using nice slices of Pork Butt (shoulder) They will come out tender and juicy. If you get a nice pink one, it’ll be better than pork chops. That is what I am making next. I had enough leftover rice and chicken, I am making a fried rice with it and I stuff it into egg rolls with home made spicy plum sauce. It’ll be great. My husband loves my egg rolls This recipe is a real keeper.
I am going to try it with Hamburgers with a pineapple chutney and sweet onion on a toasted onion bun. Beth I’m very excited about the possibilities Thanks again…6/6/19
I can’t express how glad i am to have found this recipe.. i had bought a few packs of boneless skinless thighs on BOGO but the other half never cared for what he called “gamy” dark meat.. until tonite when i served him this.. he said he could’ve eaten the entire platter all by himself and still wanted more.. said by all means put this in the rotation.. SO CHEAP, SO EASY, but above all, SO INCREDIBLY DELICIOUS.. i cannot thank you enough for this amazing recipe: )
That’s so awesome!! I’m glad it was such a hit! :)
I made it, and it was a winner at dinner. I served it with mashed potatoes and Mac n cheese. I allowed my chicken to marinate overnight tho. I will definitely be cooking this again in the near future.
I made this recipe specifically for the chicken and let me tell you it was delicious. I made it with a side of brown rice and it tasted great. Definitely going to be making again, thanks!
This was delicious! I made with chicken breast instead of thighs. I doubled the recipe for glaze. I think this would be really good on shrimp too! Paired this dish with mashed cauliflower.
Can you cook these or keep them warm by Crock pot?
Unfortunately I’m not sure how these would hold up while being kept warm in a slow cooker. It’s a bit too hard to guess without testing it.
So did you try them in a slow cooker? If so, how did they turn out?
This was absolutely fantastic! Cooked this for some friends, and were amazed at the depth of flavor. Great underlying heat without being too spicy. Was pleasantly surprised how much “sauce” the rub created, from the brown sugar. All around really fantastic, tremendously simple, and very flavorful. Highly recommend!!
Great flavor, tender and juicy, so easy too. Thank you for the recipe.
Is there a way to make a sauce out of the glaze left stuck on the pan? A) sauce is always good b) it helps create less effort for cleaning! ;)
You may be able to add a little chicken broth to dissolve it off the bottom.
Tempted to try this with thin sliced pork chops and wondering if that would work?
The only risk is that they will cook extremely fast and you may end up over cooking them, resulting in a very tough pork chop.
My family cleaned their plates. Soooo good.
Saw this on your Instagram and I’m so excited to try it! I’m curious: are you using a 10in or 12in pan in this recipe to fit the chicken? I am trying to narrow down a new cookware purchase and I’m eyeing the OXO set you have.
Hmmm, I don’t remember for sure, but I’m thinking it was the 10″. I rarely use the 12″. I only use it for super big (volume) recipes. :)
Delish! Easy, fast, and had all of the ingredients in my pantry and boneless, skinless chicken thighs are cheap. I made them exactly as the recipe called for. Put this in my “go to” recipe list. Thank you so much.
I used chicken breasts. Boneless, skinless. It was amazing. I love spicy and the recommended amount was perfect for me. But my girlfriend, who likes spicy but not as much as me, thought it was a bit too spicy. If you don’t have a big spicy tolerance I recommend using 1/4 tsp of cyanne and 3/4 tsp of garlic powder. It was amazing either way! Great recipe. Came out looking exactly like the pictures!!
Made this for dinner and it turned out great . I just did what the direction said .
I made this today and the wife and I just loved it. Just followed the recipe and BAM!
Very easy and so delicious I added a little bit of chili powder for an extra kick and…Wow!!!
Very very good! Will definetly make again!!!!
I made these tonight and not only were they super easy, but oh so delicious! I will be making these again for sure. Thanks so much for the recipe!
This turned out so well, it was incredibly flavorful and super simple. For someone who is new to cooking this recipe was very easy to follow!
This is outstanding and so quick and easy. Goes great with Carolina vinegar based slaw.
This recipe was super simple and delicious. An easy winner!
Turned out really good it’s so easy to make
This is yum.
This recipe is SO GOOD! Sweet heat is my favorite flavor combination, so I’m always looking for new recipes to try out. This is my new favorite glaze and I can’t wait to try it out on a variety of dishes. (It’d be great served over rice!) Please add more sweet heat recipes if you have them, the good ones are surprisingly difficult to find.
I’ve made a lot of recipes from this site and this might be my favorite. It’s super easy, super quick, and most importantly, super flavorful!! The cayenne adds just the right amount of heat and the glaze is just heavenly.
So good!!! Will definitely be making this again! It was the perfect combination of spicy and sweet. YUM. The leftovers were so handy for easy meal prepped lunches.
What are the nutritional facts? Do you ever include them in your recipes? If not then I have to unsubscribe.
No, unfortunately I do not have a reliable source for nutrition information.
You do know you can download a simple program on google that will brake out all the info you need?
This recipe looks great by the way !
Yes, but the problem is that the information in those databases is not always accurate and is therefore unreliable.
This is the first time to try a Budget Bytes recipe, and I was very happy with the results. The video and pictures make the whole thing even easier than it already is. Thanks so much, Beth!
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Well i made these today for dinner and I put all the spice ingredients in a large ziplock bag. I put the chicken thighs in the bag and tossed them and let them sit for a bit and when the pan was hot I put the chicken in the pan. I had to do it in 2 batches. And I didn’t think there would be enough spice for the amount of chicken I used…but it was enough and I deglazed the pan with just water to loosen up some of the chicken bits left behind and made a dressing to go over the rice I made. . My all time favorite non breaded chicken. We loved it!
I love that method!
Yum! That looks really good! My wife is going to love this!
Followed the instructions exactly. The meat was tender and juicy, and the sauce was a nice barbecue flavor, more sophisticated than most jarred sauces would’ve provided. I’m going to try some different rubs using the same simple method.
I made the Sweet and Spicy Glazed Chicken Thighs to take to lunch for work this week, and honestly, it’s delicious. It’s simple to prepare and it didn’t take too long. I served the chicken thighs with mashed sweet potatoes and green beans. Thanks, Beth!!
Very yummy glaze! However, I found that 1.5 lbs of chicken thighs is not really enough for four servings. Should be at least 2 lbs.
Beth, you are just the best! Everyone of your recipes we try is always sooo sooo delicious. These sweet and spicy glazed chicken thighs were a huge hit! I didn’t cook them on the stove I baked them and they were great. I poured some olive oil in the baking dish rolled the thighs in the oil and then sprinkled the spices all over front and back and baked for 35 minutes…..and WOW!🤗🤗🤗🤗
Would you happen to remember what temp you had your oven set for? I would LOVE to throw these in the oven.
Absolutely brilliant–I made this with breast scallops pounded to 1/2″ as suggested, and they cooked perfectly. I’m a dark meat girl myself, but DH loves his chicken breasts. This gives a lovely barbecue flavor without drowning the chicken in sauce. And it cooked fast–about the same time as steaming the broccoli I had in the fridge, and way faster than roasting the potatoes. We had mashed taters, which I started cooking before I prepped the chicken.
The whole meal was about half an hour start to sit down, and I did have enough chicken and veg to make a meal prep for a couple of days–since we had gobbled up the rosemary potatoes I roasted earlier in the week, I added a small salad to my carry along lunch
Beth, I think while you always offer a perfect combo in this feature, many of us need to think about what we have going on in our kitchens. Another poster mentioned using collards as the green veg–yum. While this chicken was a huge hit with my husband, I really don’t care for sweet sauces on meat. Your cilantro lime drumsticks ring my chimes big time–made that recipe with breast scallops, too. While you spend a lot of time pairing flavors and appearances for meals, I think folks need to understand that they can change things up to meet their own tastes and what’s in their individual pantries.
Keep these coming, Beth–you make my life easier and more delicious. Thank you forever!
Thanks, Janet! Yes, I hope that by offering ideas for substitutions people will eventually become comfortable changing recipes to meet their needs. But this only comes with time and experience. :) Thank you for all of your kind words!!
This is getting made tonight! Thanks Beth!
I made this for the meal prep. I would definitely make again. The spiciness was perfect for me. Very tasty!
Another winner. I made this with chicken breasts cut into chunks and rolled in the sugar mix, then grilled kabob style. The grill is a bit of a mess, but the outcome is definitely worth it. Delicious and plenty left over for lunches with grilled veggies. Thanks, Beth. I’ve followed for several years – Budget Bytes is a site I recommend over and over.
I loaded up Budget Bytes yesterday in order to get the Balsamic Chicken Thighs recipe that I had scheduled myself to make. When I saw this one, involving much less time and all with ingredients I had in my house, I switched and made it instead, along with the Beer Braised Collards and Rosemary Potatoes from recent posts. I now have three delightfully packaged meal preps for the next few days (one will be eaten shortly!) and was absolutely delighted by the results. This recipe is delicious, moist, and super tasty! Thank you!
I absolutely love this recipe! It truly is possible to eat delicious food on a strict budget. I love how simply you break down each step and make it easy to follow. May I add you to my list of food bloggers who share about low cost delicious food recipes?
Can you share your list here? I’m always interested in finding more budget-friendly recipes.