Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4
A combination of sweet and spice in a mouthwatering dish. A mid-week dinner meal that is perfect for the whole family!
Ingredients
6-7 Boneless Skinless Chicken Thighs
1 tbsp butter
1 tbsp Oil
2 Garlic Cloves
1/4 c Chicken Stock
2-3 sprigs Fresh Rosemary
Spice Rub:
2 tbsp Light Brown Sugar
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Chili Powder (ref note 3)
1/4 tsp Black Pepper
1/2 tsp salt
How to make Sweet & Spicy Boneless Chicken Thighs
Step 1: Mix the spice rub ingredients in a bowl.
Step 2: Use a kitchen towel to pat dry the chicken thighs.
Step 3: Generously coat the chicken thighs with the dry seasoning.
Step 4: Heat butter and oil in a heavy cast-iron skillet.
Step 5: Saute the garlic cloves for about 30 seconds until lightly golden.
Step 6: Place the chicken thighs flat side facing down into the skillet, and cook for about 5 minutes on medium-high heat or until crispy and golden.
Step 7: Flip the chicken thighs and cook the other side for 2 minutes more.
Step 8: Into the side of the pan, gradually pour 1/4 cup of stock and add the rosemary sprig. Scrapping the bottom of the pan to loosen any brown caramelized bits.
Step 9: Put the lid on and cook for 2 minutes more on high.
Step 10: Remove the cover and simmer for a minute or so to thicken the sauce.
Step 11: When done, serve with rice, beans, or veggies drizzled with sauce on top. Enjoy!
Notes:
Sear the chicken in batches. Note to not overcrowd the pan or the chicken will not be crispy. When done, place all the cooked chicken back into the pan and pour in the stock, and add the rosemary.
In place of chilli powder, use paprika instead or you can adjust the spice 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
- 1/4 c Chicken Stock
- 2-3 sprigs Fresh Rosemary
- Spice Rub:
- 2 tbsp Light Brown Sugar
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chili Powder (ref note 3)
- 1/4 tsp Black Pepper
- 1/2 tsp salt
Instructions
Step 1: Mix the spice rub ingredients in a bowl.
Step 2: Use a kitchen towel to pat dry the chicken thighs.
Step 3: Generously coat the chicken thighs with the dry seasoning.
Step 4: Heat butter and oil in a heavy cast-iron skillet.
Step 5: Saute the garlic cloves for about 30 seconds until lightly golden.
Step 6: Place the chicken thighs flat side facing down into the skillet, and cook for about 5 minutes on medium-high heat or until crispy and golden.
Step 7: Flip the chicken thighs and cook the other side for 2 minutes more.
Step 8: Into the side of the pan, gradually pour 1/4 cup of stock and add the rosemary sprig. Scrapping the bottom of the pan to loosen any brown caramelized bits.
Step 9: Put the lid on and cook for 2 minutes more on high.
Step 10: Remove the cover and simmer for a minute or so to thicken the sauce.
Step 11: When done, serve with rice, beans, or veggies drizzled with sauce on top. Enjoy!
Notes
Notes: Sear the chicken in batches. Note to not overcrowd the pan or the chicken will not be crispy. When done, place all the cooked chicken back into the pan and pour in the stock, and add the rosemary. In place of chilli powder, use paprika instead or you can adjust the spice 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
