
Boneless chicken thighs in a delicious Sweet and Spicy sauce, perfectly caramelized on the outside. A perfect mid-week dinner that you will make again.
In a bowl mix all dry ingredients mentioned under spice rub.
Heat a heavy cast iron skillet. Add oil.
Slowly pour 1/4 cup stock to the side of the pan. Add rosemary sprig. Scrap the bottom of the pan to release any brown caramelized bits. Add butter to the pan.
Serve along with rice, mashed potatoes, or roasted veggies with the sauce drizzled on top.