Best Brown Sugar Chicken Recipes

GARLIC-BROWN SUGAR CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
• Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BROWN-SUGAR BBQ CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
• Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
• Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
• Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS

Steps:

• Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
• Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
• Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
• Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.

GARLIC-BROWN SUGAR CHICKEN BREASTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
• Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
• Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken thighs with salt and pepper.
• Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
• Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
• Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
• Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
• Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
• Enjoy!

SUPER EASY BROWN SUGAR CHICKEN

Steps:

• Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
• Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.

GARLIC BROWN SUGAR CHICKEN

Steps:

• Melt the butter in a frying pan.
• Brown the garlic in the butter.
• Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
• When chicken is fully cooked add brown sugar on top of each breast, or just sprinkle over if using smaller pieces.
• Allow the brown sugar to melt into the chicken (about 5 minutes).
• Serve with your favorite carb, and veggie or salad.

BROWN SUGAR CHICKEN BRINE

Steps:

• Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Steps:

• Preheat a grill to medium, and preheat the oven to 350 degrees F.
• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
• Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
• Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
• Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
• Divide the chicken and sauce among 4 plates and serve immediately.

CROCK POT GARLIC BROWN SUGAR CHICKEN

Steps:

• Place chicken in crock pot.
• Mix all remaining ingredients and pour over chicken.
• Cook on low for 6-8 hours.
• Serve over rice or noodles.
• You can thicken the juices after cooking with a little cornstarch.

SLOW COOKER GARLIC AND BROWN SUGAR CHICKEN

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
• Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

EASY BAKED CHICKEN WITH GARLIC AND BROWN SUGAR RECIPE - (4.5/5)

Steps:

• Preheat oven to 450°F and lightly grease a casserole dish. In small pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 20-30 minutes.

GRILLED BROWN SUGAR-MUSTARD CHICKEN

Steps:

• In a large bowl, mix mustard, brown sugar, allspice and pepper flakes. Remove 1/4 cup mixture for serving. Add chicken to remaining mixture; toss to coat., Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

BROWN SUGAR CHICKEN

Steps:

• Combine brown sugar, butter, catsup, worcestershire, and mustard in sauce pan and heat until butter is melted.
• Pour sauce over chicken in 9x11 inch pan.
• Bake, COVERED, at 350 F for 60-90 minutes.

DIJON BROWN SUGAR BOURBON CHICKEN

Steps:

• 1. MIX Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tbsp. marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• 2. REFRIGERATE 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• 3. GRILL over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
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BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE

Steps:

• Melt butter with 1 teaspoon of the Liquid Smoke.
• Saute shallots until golden, then add garlic.
• Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
• Add garlic and one cup of water to skillet and boil, stirring, one minute.
• Return chicken to skillet and arrange skin sides up.
• Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
• Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
• Boil, uncovered, until slightly thickened.
• Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
• Season to tast with salt and pepper and serve!

HONEY BROWN SUGAR CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In medium bowl, mix brown sugar, honey and salt. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into brown sugar mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with honey.

BARBECUED CHICKEN THIGHS WITH BROWN SUGAR-HICKORY SAUCE

Steps:

• Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.

GARLIC-BROWN SUGAR CHICKEN

Steps:

• In a bowl, combine the first six ingredients. Pour half into a second bowl; add chicken. Turn to coat. Cover; refrigerate for 2-4 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Transfer chicken to a large skillet; add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for until chicken juices run clear, 45 minutes.

BROWN SUGAR RUBBED CHICKEN

Steps:

• Preheat grill to medium-high. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.
• Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temp 170°F).
• Tip: To substitute Tyson Individually Fresh Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.