Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4
These Sweet & Spicy Boneless Chicken Thighs are a must-try! If you love chicken and looking for another way to serve them, you should not miss this easy recipe. Tender, juicy, and perfectly caramelized boneless chicken thigh coated in a sweet and spicy sauce. Serve this over mashed potatoes or rice alongside beans or any of your favorite veggies for a filling meal that your family will surely love!
1 tbsp Butter
1 tbsp Oil
6-7 Boneless Skinless Chicken Thighs
2 Garlic Cloves
2-3 sprigs of Fresh Rosemary
¼ c. Chicken Stock
1 tsp Garlic Powder
2 tbsp Light Brown Sugar
½ tsp Smoked Paprika
½ tsp Onion Powder
½ tsp Salt
½ tsp Chili Powder
¼ tsp Black Pepper
How to make Sweet & Spicy Boneless Chicken Thighs
Step 1: Place the spice rub ingredients in a bowl. Mix well until combined.
Step 2: Using a kitchen towel, pat dry the chicken thighs and generously sprinkle with the dry seasoning on both sides.
Step 3: Heat the butter and oil in a heavy cast iron skillet. Once hot and the butter has melted, add the garlic cloves and saute for about 30 seconds until the garlic is lightly golden and fragrant.
Step 4: Into the skillet, place the chicken thighs, flat side facing down. Cook for about 5 minutes over medium-high heat until crispy and golden. Then, flip and continue to cook the other side for 2 minutes more.
Step 5: To the side of the pan, gradually pour in ¼ cup stock. Throw in the rosemary sprig. Deglaze the pan, to release any brown caramelized bits from the bottom.
Step 6: Put the lid on and continue to cook for additional 2 minutes over high heat.
Step 7: Remove the cover and let everything simmer for another 2 minutes until the sauce has thickened.
Step 8: Serve the sweet & spicy boneless chicken thighs immediately with beans, rice, or veggies. And do not forget to drizzle the sauce on top! Enjoy!
Store any leftover spice mixture in an airtight container to use later.
Make sure not to overcrowd the pan or the chicken will not crisp up. I suggest searing the chicken in 2 batches if using a small pan. Once all the chicken is seared, place them all back in the pan, then pour in the stock and add the rosemary.
For this recipe, you can use paprika in place of chili powder. Feel free to adjust the quantity according to taste.
Serving: 100grams | Calories: 293 kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 491mg | Potassium: 440mg | Fiber: 1g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!