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. ;)
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.