Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4
Tender and juicy boneless chicken thighs with a sweet and spicy sauce. The best chicken dinner for busy days. Ready in under ten minutes, serve this satisfying dish over mashed potato, beans, or your favourite veggies for a complete meal. And make sure not to forget to drizzle that luscious sauce on top.
Ingredients
6-7 Boneless Skinless Chicken Thighs
1 tbsp Butter
1 tbsp Oil
2 Garlic Cloves
¼ c. Chicken Stock
2-3 sprigs Fresh Rosemary
Spice Rub:
2 tbsp Light Brown Sugar
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Smoked Paprika
½ tsp Chili Powder
¼ tsp Black Pepper
½ tsp Salt
How to make Sweet & Spicy Boneless Chicken Thighs
Step 1: Mix the Spice Rub ingredients in a bowl.
Step 2: With a kitchen towel, pat the chicken thighs dry.
Step 3: On both sides of the chicken thighs, generously sprinkle the dry seasoning.
Step 4: In a heated, heavy cast-iron skillet, add the butter and oil.
Step 5: Add the garlic cloves, stir, and fry for about 30 seconds until golden and the raw smell is gone.
Step 6: In the skillet, add the chicken thighs flat-side facing down. Cook for about 5 minutes over medium-high heat until crispy and golden.
Step 7: Turn the chicken and cook the other side for 2 minutes more.
Step 8: To the side of the pan, gradually pour the 1/4 cup stock, then add in the rosemary sprig. To release any brown bits, scrape down the bottom of the pan.
Step 9: Cook for another 2 minutes over high heat, covered.
Step 10: Remove the cover and simmer for a minute more or until the sauce has thickened.
Step 11: Enjoy over rice, beans, or veggies, and do not forget to drizzle the sauce on top.
Notes:
Store any leftover spice mixture in an airtight container.
To make sure that the chicken will be crispy, remember not to overcrowd the pan. If using a small pan, cook the chicken in batches. And simply add all the cooked chicken back to the pan before adding in the stock and rosemary.
You can use paprika in place of chilli powder and adjust the quantity according to taste.
Nutrition Facts:
Serving: 100grams | Calories: 293kcal | 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
Ingredients
- 6-7 Boneless Skinless Chicken Thighs
- 1 tbsp Butter
- 1 tbsp Oil
- 2 Garlic Cloves
- ¼ c. Chicken Stock
- 2-3 sprigs Fresh Rosemary
- Spice Rub:
- 2 tbsp Light Brown Sugar
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ¼ tsp Black Pepper
- ½ tsp Salt
Instructions
Step 1: Mix the Spice Rub ingredients in a bowl.
Step 2: With a kitchen towel, pat the chicken thighs dry.
Step 3: On both sides of the chicken thighs, generously sprinkle the dry seasoning.
Step 4: In a heated, heavy cast-iron skillet, add the butter and oil.
Step 5: Add the garlic cloves, stir, and fry for about 30 seconds until golden and the raw smell is gone.
Step 6: In the skillet, add the chicken thighs flat-side facing down. Cook for about 5 minutes over medium-high heat until crispy and golden.
Step 7: Turn the chicken and cook the other side for 2 minutes more.
Step 8: To the side of the pan, gradually pour the 1/4 cup stock, then add in the rosemary sprig. To release any brown bits, scrape down the bottom of the pan.
Step 9: Cook for another 2 minutes over high heat, covered.
Step 10: Remove the cover and simmer for a minute more or until the sauce has thickened.
Step 11: Enjoy over rice, beans, or veggies, and do not forget to drizzle the sauce on top.
Notes
Store any leftover spice mixture in an airtight container. To make sure that the chicken will be crispy, remember not to overcrowd the pan. If using a small pan, cook the chicken in batches. And simply add all the cooked chicken back to the pan before adding in the stock and rosemary. You can use paprika in place of chilli powder and adjust the quantity according to taste.
