I’m sharing my Garlic Brown Sugar Chicken and the little pantry trick that creates a glossy, caramelized glaze you’ll be curious to try.

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I first made this Brown Sugar Garlic Chicken on a night I was too tired to think, and it surprised me. Using boneless skinless chicken thighs and lots of garlic, the sauce somehow caramelizes sweet and sticky while keeping the meat juicy.

It isnt the usual sweet dinner, its got a little edge that made me wonder why I ever boxed it as just another weeknight thing. It sits right between Brown Sugar Chicken Thighs nostalgia and Garlic Brown Sugar Chicken experiments i’ve had, so you might find it oddly familiar yet new.

You’ll want to try it, trust me.

Ingredients

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Chicken thighs: rich in protein and iron, stays juicy more fat than breast but flavorful.
Brown sugar: gives caramel sweetness and glossy glaze, adds quick carbs and depth.
Soy sauce: salty umami, low sodium cuts salt, adds savory brown color and complexity.
Garlic: pungent, adds sharp savory bite, has antioxidants, good for flavor and health.
Olive oil: healthy monounsaturated fats, helps browning, keeps chicken moist when cooking.
Apple cider vinegar: bright acidic tang, balances sweetness, helps tenderize meat a little.
Cornstarch slurry: thickens sauce fast, makes clingy glossy coating, barely changes flavor.
Green onions and sesame seeds: fresh crunch, mild onion notes and nutty finish.

Ingredient Quantities

2 lb boneless skinless chicken thighs (about 6 to 8 pieces)

1/2 cup packed light brown sugar

1/3 cup low sodium soy sauce

4 cloves garlic minced

2 tbsp olive oil

1 tbsp apple cider vinegar

1/4 cup water or low sodium chicken broth

1/2 tsp freshly ground black pepper

1/2 tsp kosher salt or to taste

1/4 tsp red pepper flakes optional

1 tbsp cornstarch plus 1 tbsp cold water optional

2 green onions sliced for garnish optional

1 tsp toasted sesame seeds optional

How to Make this

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1. Pat the 2 lb boneless skinless chicken thighs dry and season both sides with 1/2 tsp kosher salt (or to taste) and 1/2 tsp freshly ground black pepper.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces and brown 3 to 4 minutes per side until golden, they don’t need to be fully cooked through. Work in batches if needed so they sear instead of steam.

3. Remove chicken to a plate and pour off excess fat but leave any browned bits in the pan.

4. Lower heat to medium and add 4 cloves minced garlic, stirring 30 seconds until fragrant but not burnt.

5. Stir in 1/2 cup packed light brown sugar, 1/3 cup low sodium soy sauce, 1 tbsp apple cider vinegar, 1/4 cup water or low sodium chicken broth, and 1/4 tsp red pepper flakes if using. Scrape up the browned bits and whisk until the sugar dissolves.

6. Return the chicken to the pan, spoon sauce over each piece, cover and simmer gently 8 to 12 minutes until the chicken reaches 165°F in the thickest part and the sauce is reduced.

7. If you want a thicker glaze, mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, stir it into the sauce and simmer 1 to 2 minutes until glossy and thickened.

8. Taste and adjust seasoning with a pinch more salt or pepper if needed.

9. Serve the chicken spooned with extra sauce and garnish with sliced green onions and 1 tsp toasted sesame seeds if desired.

Equipment Needed

1. Large heavy skillet with a tight fitting lid you’ll brown and simmer the chicken in
2. Tongs or a sturdy spatula to flip pieces
3. Meat thermometer to check the chicken hits 165°F
4. Measuring cups and measuring spoons for the sugar soy and liquids
5. Sharp knife and cutting board for trimming and slicing green onions
6. Small bowl and a whisk or fork to mix the cornstarch slurry
7. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
8. Plate and paper towels for patting and resting the chicken before cooking

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can, but breasts dry out faster. Pound them to even thickness or cut into larger chunks and reduce cook time. Aim for 165°F internal temp, and consider a short brine or marinate so they stay juicy.

Q: Do I need to marinate the chicken?
A: Not required, but it helps. 30 minutes gives flavor, 2 to 4 hours is better, overnight is fine if you like stronger flavor. If you marinate too long with lots of vinegar or soy it can change texture, so don’t go much past 24 hours.

Q: How do I stop the brown sugar from burning while cooking?
A: Cook on medium to medium-low and watch the pan. Brown sugar can scorch fast, so deglaze with the water or broth if bits stick. Sear chicken first for color, then lower heat and simmer in the sauce. Stir often, and add the cornstarch slurry at the end to thicken instead of reducing on high heat.

Q: Can I make this in a slow cooker or oven?
A: Yes. Slow cooker: low 3 to 4 hours or high 1.5 to 2 hours, add sauce and a splash of broth so it doesnt dry. Oven: bake at 375°F for about 25 to 30 minutes till 165°F, then broil 1 to 2 minutes if you want a glaze. Finish sauce on stove if you want it thicker.

Q: How do I thicken the sauce so it clings to the chicken?
A: Mix 1 tbsp cornstarch with 1 tbsp cold water, stir into simmering sauce and cook 1 to 2 minutes till glossy. You can also reduce the sauce a bit on low heat, but watch for burning.

Q: How long will leftovers keep and best way to reheat?
A: Store in an airtight container in the fridge for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently in a skillet over medium-low with a splash of water or broth to loosen the sauce, or microwave covered in short bursts so the chicken stays moist.

Brown Sugar Garlic Chicken Recipe Substitutions and Variations

Brown sugar: swap with honey or maple syrup (for 1/2 cup brown sugar use about 6 tbsp honey/maple; cut other liquids by 1-2 tbsp), or coconut sugar for similar texture but less moisture.
Low sodium soy sauce: use tamari 1:1 for gluten free, or coconut aminos 1:1 for soy free (it’s milder so add a pinch of salt if needed), or regular soy sauce if you don’t mind more salt.
Boneless skinless chicken thighs: use boneless skinless chicken breasts (cook a few minutes less, they’re leaner and can dry out), or bone-in thighs for deeper flavor but longer cook time.
Cornstarch slurry: substitute arrowroot 1:1 (mix with cold water then stir in at end, don’t boil long), or all-purpose flour about 2:1 flour to cornstarch, or just simmer the sauce to reduce and thicken naturally.

Pro Tips

– Let the thighs sit out about 20 to 30 minutes and pat them really dry before cooking, cold wet meat will steam and you lose that good crust.
– Use a heavy pan like cast iron or stainless and get it smoking hot before you add the chicken but dont crowd the pan, if you pile pieces in the temp drops and they just steam.
– Brown sugar can go from caramel to burnt real fast so have your liquids ready, add them quick and scrape up the browned bits so you get that deep flavor instead of burnt sugar.
– For a glossy clingy glaze mix the cornstarch with cold water first then whisk it into the simmering sauce and cook only until it thickens, also use an instant read thermometer to check doneness and let the chicken rest five minutes before slicing.

Brown Sugar Garlic Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Garlic Brown Sugar Chicken and the little pantry trick that creates a glossy, caramelized glaze you’ll be curious to try.

Servings

servings

Calories

438

kcal

Equipment: 1. Large heavy skillet with a tight fitting lid you’ll brown and simmer the chicken in
2. Tongs or a sturdy spatula to flip pieces
3. Meat thermometer to check the chicken hits 165°F
4. Measuring cups and measuring spoons for the sugar soy and liquids
5. Sharp knife and cutting board for trimming and slicing green onions
6. Small bowl and a whisk or fork to mix the cornstarch slurry
7. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
8. Plate and paper towels for patting and resting the chicken before cooking

Ingredients

2 lb boneless skinless chicken thighs (about 6 to 8 pieces)
1/2 cup packed light brown sugar
1/3 cup low sodium soy sauce
4 cloves garlic minced
2 tbsp olive oil
1 tbsp apple cider vinegar
1/4 cup water or low sodium chicken broth
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt or to taste
1/4 tsp red pepper flakes optional
1 tbsp cornstarch plus 1 tbsp cold water optional
2 green onions sliced for garnish optional
1 tsp toasted sesame seeds optional

Directions

Pat the 2 lb boneless skinless chicken thighs dry and season both sides with 1/2 tsp kosher salt (or to taste) and 1/2 tsp freshly ground black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces and brown 3 to 4 minutes per side until golden, they don't need to be fully cooked through. Work in batches if needed so they sear instead of steam.
Remove chicken to a plate and pour off excess fat but leave any browned bits in the pan.
Lower heat to medium and add 4 cloves minced garlic, stirring 30 seconds until fragrant but not burnt.
Stir in 1/2 cup packed light brown sugar, 1/3 cup low sodium soy sauce, 1 tbsp apple cider vinegar, 1/4 cup water or low sodium chicken broth, and 1/4 tsp red pepper flakes if using. Scrape up the browned bits and whisk until the sugar dissolves.
Return the chicken to the pan, spoon sauce over each piece, cover and simmer gently 8 to 12 minutes until the chicken reaches 165°F in the thickest part and the sauce is reduced.
If you want a thicker glaze, mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, stir it into the sauce and simmer 1 to 2 minutes until glossy and thickened.
Taste and adjust seasoning with a pinch more salt or pepper if needed.
Serve the chicken spooned with extra sauce and garnish with sliced green onions and 1 tsp toasted sesame seeds if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.