Garlic Brown Sugar Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispy skin.

Garlic: Freshly minced to add a robust and aromatic flavor.

Brown sugar: Adds a sweet caramelized glaze to the chicken.

Soy sauce: Provides a salty, umami depth to the dish.

Olive oil: Helps to crisp up the chicken skin and adds richness.

Black pepper: Adds a mild heat and enhances the overall flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

To ensure the chicken thighs are evenly cooked and the skin is perfectly crispy, make sure to pat the chicken dry with paper towels before placing them in the baking dish. This removes excess moisture, allowing the olive oil and garlic mixture to adhere better and create a more flavorful, crispy skin.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor without the texture.

• minced garlic - Substitute with shallots: Use 1 tablespoon of minced shallots for each clove of garlic. They add a mild, sweet flavor.

• brown sugar - Substitute with honey: Use ¼ cup of honey for ⅓ cup of brown sugar. It adds sweetness and a bit of moisture.

• brown sugar - Substitute with maple syrup: Use ¼ cup of maple syrup for ⅓ cup of brown sugar. It provides a rich, caramel-like flavor.

• soy sauce - Substitute with tamari: It is gluten-free and has a similar taste to soy sauce.

• soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a slightly sweeter taste.

• olive oil - Substitute with canola oil: It has a neutral flavor and similar cooking properties.

• olive oil - Substitute with avocado oil: It has a high smoke point and a mild flavor.

• black pepper - Substitute with white pepper: It has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Use sparingly as it is much spicier than black pepper.

• salt - Substitute with sea salt: It has a similar taste but can add a different texture.

• salt - Substitute with kosher salt: It has larger grains and a slightly different taste, but works well in most recipes.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.

• Transfer the cooled chicken thighs to an airtight container. If you have multiple layers of chicken, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and flavorful.

• For longer storage, place the chicken thighs in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long the chicken has been stored.

• When ready to reheat, thaw the chicken thighs in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the chicken.

• Reheat the chicken thighs in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. This helps to re-crisp the skin and warm the chicken evenly.

• Alternatively, you can reheat the chicken in a microwave. Place the chicken thighs on a microwave-safe plate and cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Enjoy your reheated Garlic Brown Sugar Chicken Thighs with your favorite sides, such as roasted vegetables or a fresh salad.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken thighs in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 20 minutes, or until the chicken is warmed through. For extra crispy skin, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet, skin side down. Cover and heat for about 10 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through. Continue heating in 30-second intervals until the chicken is warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the chicken is hot and the skin is crispy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures the chicken remains juicy and tender.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken thighs on a baking sheet. Cover with foil and heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the skin.

• Oven: Used to bake the chicken thighs at a consistent temperature of 375°F (190°C).

• Small bowl: Used to mix the minced garlic, brown sugar, soy sauce, olive oil, black pepper, and salt.

• Baking dish: Holds the chicken thighs and the garlic mixture while baking.

• Measuring cups: Used to measure the brown sugar, soy sauce, and olive oil accurately.

• Measuring spoons: Used to measure the black pepper and salt accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

• Tongs: Used to handle the chicken thighs, especially when placing them in the baking dish.

• Oven mitts: Protect your hands when placing the baking dish in and taking it out of the oven.

• Serving platter: Used to serve the hot, cooked chicken thighs.

Marinate ahead: Prepare the garlic mixture and marinate the chicken thighs the night before. This allows the flavors to penetrate deeply and saves time on the day of cooking.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Line the baking dish: Use parchment paper or aluminum foil to line the baking dish. This makes cleanup quicker and easier.

Batch cooking: Double the recipe and cook extra chicken thighs. Store leftovers for quick meals throughout the week.