Brown sugar, how come you taste so good!
The word “easy” often gets thrown around in the kitchen. Well, today, get ready for another game of catch because I’m saying it again, and with good reason. This brown-sugar chicken recipe is incredibly simple and easy to make, using as it does pantry-friendly ingredients most of us already have in our kitchens. It really is another one of those wonderful one-pot meals that will please even the pickiest eater.
Sweet, savory, spicy and tangy are just a few of the ways you can describe our brown-sugar chicken recipe. This easy and economical meal is perfect for those simple Sunday nights where you feel like relaxing more than cooking. Not only does this dish require very little effort in the form of preparing and cooking, it also comes out juicy, tender and incredibly moist every time. The basting ensures the chicken holds onto all of the amazing flavors and the cooking sauce helps to keep the chicken nice and succulent.
Browned food tastes better!
This brown-sugar chicken has a fabulous flavor and a delightful browned skin with just the right amount of crispiness. The way the sauce marries the delicate chicken is truly out of this world. I have even had friends tell me they could drink the savory sauce. I would join them, although I do prefer it over rice. lol
Even though the recipe contains brown sugar it is actually relatively low in sugar, containing about three teaspoons of sugar per serving. You can reduce the sugar content even further by using other minimally processed forms, like a palm sugar or coconut sugar. This healthy meal is high in protein and iron and also contains some other key vitamins and minerals like calcium, potassium, and vitamins A and C.
FAQs & Tips
How do I store this chicken?
After following the cooking instructions, allow the dish to cool down to room temperature then place it in the fridge uncovered to cool down the rest of the way. Once your chicken is cool, store it in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Cooling Tip.
As the chicken is cooling down, leave it to rest in the sauce it was cooked in. This will keep the chicken extremely moist and tender. If you remove the chicken from the sauce and cool it down separately, your chicken will end up on the dry side and could become rubbery.
Can I use a Crock-Pot to cook this meal?
Yes, you can definitely use a Crock-Pot to cook this recipe. Simply prepare the meal as you would in a roasting pan, just in the Crock-Pot instead. Set your Crock-Pot to either low and cook for 6-8 hours or set it to high and cook for 3-4 hours. I would recommend basting every half hour or so, just keep in mind the chicken will not have the same crisp outside texture but it will have that same amazing flavor and shred perfectly.
Serving Suggestions
Our simple yet delicious brown-sugar chicken pairs wonderfully with rice and potatoes alike. The delicious sauce acts like a sweet and savory gravy, enhancing any side you add it to. Roasted vegetables like carrots, broccoli, and asparagus provide an earthiness that rounds out the flavors and provides a complete meal. The options don’t end there, either. The chicken is great in soups, salads, wraps, noodle dishes, and even quesadillas. For a little extra sweetness and some Hawaiian flair, add pineapple chunks to the recipe when cooking. Or add some fresh peppers for a bit of extra heat. Mushrooms also make a nice addition with an extra kick of umami.
Chicken is not the only protein that works with this recipe. Salmon and pork are two wonderful options. If you would like to make it vegetarian, substitute the meat with a portobello mushroom or a cauliflower steak. If you are looking for other one-pot meals to feed the family, then I would recommend trying our One-Pot Baked Ziti or this Instant-Pot Lentil Soup recipe. If you are like me and have a sweet tooth that just doesn’t go away, then might I suggest this super-easy Vanilla Mug Cake recipe; it never fails to please.
Brown-Sugar Chicken
Ingredients
- 3 pounds chicken thighs boneless and skinless
- 1/2 cup brown sugar
- 8 cloves garlic minced
- 2 tablespoons hot sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken stock
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F. Prepare a baking dish by lightly greasing it or lining it with foil for easier cleanup.
- In a mixing bowl, combine brown sugar, minced garlic, hot sauce, soy sauce, chicken stock, and black pepper. Stir until the sugar is mostly dissolved.
- Place the chicken thighs in the prepared baking dish and pour the sauce mixture over them, making sure each piece is well coated.
- Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. Baste the chicken with the sauce from the dish every 10 minutes to keep it moist and flavorful.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring the chicken will be juicy and delicious.
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