Garlic and brown sugar chicken

By Sara Lynn Cauchon
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<p>YouTube, 'The Domestic Geek'</p>

Yes, it tastes as good as it sounds - sweet, savory deliciousness made with inexpensive chicken thighs. Chicken thighs are far more affordable than chicken breasts and they also happen to be a lot more flavourful. Using thighs with the bone-in and skin-on is even cheaper. Serve these up with a simple side salad and you’ve got a real hit on your hands.


  • 1/4 cup butter, divided
  • 8 chicken thighs
  • 4 garlic cloves, minced
  • 1/4 cup brown sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste


  1. Preheat the oven to 375ºF.
  2. Season the chicken thighs with salt and pepper to taste. In a large oven-safe skillet, melt half of the butter over medium-high heat. Add the chicken to the skillet, skin side down. Cook until the chicken is golden and releases easily from the pan, about three to four minutes. Flip the chicken and continue to cook until the remaining side is golden and releases easily from the skillet. Remove the chicken from the skillet and set it aside.
  3. Add the remaining butter to the skillet and stir in the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the brown sugar, oregano, thyme, and basil. Cook, stirring, until the brown sugar has completely dissolved. Return the chicken to the skillet, flipping it in the sauce to evenly coat. Arrange the thighs skin side up.
  4. Transfer the skillet into the oven and bake until the chicken is golden and reaches an internal temperature of 165ºF, about 15 minutes.
  5. Serve immediately or store in the refrigerator for up to three days.


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