Sweet & Spicy Glazed Chicken Thighs


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.


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.


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)


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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