My Glazed Pork Chops recipe has been viral for several years because it’s ridiculously easy, super tasty, and the sweet and spicy glaze helps keep the pork chops nice and moist. While I’ve often told people that the glaze works just as well on chicken, I had yet to showcase that particular combo on the blog. Until now. And honestly, I might even like these Sweet and Spicy Glazed Chicken Thighs better than the pork chops because they’re inherently even more tender and juicy, which means they reheat well and are absolutely perfect for meal prep. ;)
Can I Make the Sweet and Spicy Glazed Chicken Thighs Less Spicy?
Yep, if you want just a little heat, reduce the cayenne pepper to 1/4 tsp. If you want a completely non-spicy version, leave the cayenne pepper out and swap the regular paprika for smoked paprika to add complexity.
Can I Use Chicken Breast?
Yes, BUT you will need to use boneless breasts and pound the meat out to an even 1/2-inch thickness so they cook quickly. Otherwise the glaze will overcook and burn before your chicken breast cooks through.
Can I Use Bone-In Thighs?
I don’t suggest bone-in thighs for this recipe because they take much longer to cook and a longer cook time will likely cause the glaze to burn. This recipe cooks quick and needs a quick-cooking meat to match.
What to Serve with Sweet and Spicy Glazed Chicken
These Sweet and Spicy Glazed Chicken Thighs pair well with: Rosemary Roasted Potatoes (shown), Oven Roasted Frozen Broccoli, steamed green beans (shown), roasted or mashed sweet potatoes, or potato salad.
Sweet and Spicy Glazed Chicken Thighs
Servings 4Ingredients
- 1/4 cup brown sugar ($0.12)
- 1/2 tsp cayenne pepper ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp paprika ($0.05)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.05)
- 1 Tbsp olive oil ($0.16)
- 1.5 lbs. boneless, skinless chicken thighs (4-5 pieces) ($4.49)
Instructions
- In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill).
- Place the chicken thighs on a cutting board and pat dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.
- Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat. Add the coated chicken and cook for about 5-7 minutes on each side, or until cooked through and the brown sugar has turned into a deep brown glaze. Serve hot.
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Video
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!This has seriously become one of my go-to weeknight dinners! It goes so good with EVERYTHING.
How to Make Glazed Chicken Thighs – Step by Step Photos
In a small bowl, combine 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Pat 1.5 lbs. boneless, skinless chicken thighs dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.
Heat a large skillet (large enough to fit all the meat in a single layer) over medium. Once hot, add the olive oil and swirl to coat the surface of the skillet. Add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and the brown sugar has turned into a deep brown glaze.
Cooking time can vary with the side of your chicken thighs, type of cookware, or even the nuances of your range. So, watch the chicken closely, spin the skillet if your burner has hot spots, and make sure the heat isn’t too high or the glaze will burn before the chicken cooks through.
Sweet and Spicy Glazed Chicken Thighs – making “meat and potatoes” a little more exciting. ;)
The glaze chicken thighs are a family favourite in the our household.
I make this at least once a month and it is amazing every time. Thanks for sharing!
This was the first recipe I ever made in my first apartment and many years later, my husband and I still make it almost once a week. We up the cayenne to emphasize the spice, and when he makes it, it gets made sheetpan style and still turns out great. Thank you for this recipe!!
Hey for the video. It doesn’t say brown sugar. It says the word “title.” Thanks for the recipe though
I have made them and loved the recipe. Just wondering if I am trying to pre-prepare for someone am I best to prepare the Recipe and cook and then freeze so they only need to reheat.
Hi, Heather! I’m not quite sure how this recipe will hold up in the freezer once cooked since I haven’t tried it myself — but if you try it out, let us know! Once made, this recipe will keep for 2-3 days in the fridge. You could also cut up raw chicken into smaller pieces, toss it in the marinade, and then freeze it in separate servings so you only need to thaw what you want to cook — and that way, once thawed, it would be ready to go straight into the skillet for cooking! ~ Marion :)
Made these and I really did enjoy the flavors, mixed them with Mac n cheese and it was sooooo good! I had added too much heat n the Mac n cheese balanced it out for me! I’ll be making it again!
I tried these in my air fryer. Just mixed the dry ingredients, coated the thighs put them in the fryer. Excellent!
What temperature did you set in air fryer?
I was a bit skeptical about this one, but it smelled great while cooking and we really loved the flavor. I’ll definitely be making this again. I may even make chicken wings with this glaze!