Garlic-Brown Sugar Chicken Thighs

Garlic-Brown Sugar Chicken Thighs

from eatingwell.com

Garlic and brown sugar meld to balance out this deeply savory (and deeply simple) sauce for succulent chicken thighs. Low-sodium chicken broth and reduced-sodium soy sauce keep it flavor-rich yet less salty. If some of the sauce spreads on your plate into some brown rice or green veggies, all the better.

Ingredients

  • ¼ cup low-sodium chicken broth
  • 2 tablespoons packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic, grated
  • ¼ teaspoon crushed red pepper
  • 4 boneless, skinless chicken thighs (1 pound), trimmed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped cilantro

Directions

  1. 1

    Preheat oven to 425°F.

  2. 2

    Combine broth, brown sugar, soy sauce, garlic and crushed red pepper in a small skillet over medium heat; cook, stirring, until the sugar has dissolved. Pour half the sauce into an 8-inch-square baking dish.

  3. 3

    Season chicken with salt and pepper and place in the baking dish. Pour the remaining sauce over the chicken; reserve the skillet. Bake, turning once, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, about 30 minutes.

  4. 4

    Use tongs to transfer the chicken to a serving plate. Pour the sauce from the baking dish into the small skillet. Bring to a boil and cook, stirring, until reduced to 1/4 cup, 3 to 4 minutes. Drizzle the sauce over the chicken and sprinkle with scallions and cilantro.