This sweet and spicy glazed chicken thighs recipe comes together in just minutes for a quick and easy weeknight dinner you’ll want to make on repeat. The simple seasoning and quick cooking render the chicken remarkably tender, juicy, and loaded with flavor. In three simple steps, I can transform simple everyday chicken thighs into a delicious weeknight meal.
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“I made this for dinner last night and it was outstanding! So easy to put together and it cooked up in a flash. The spice combination was just right, even the cayenne and I’m not a fan of real spicy dishes. This had just a bit of a kick. The brown sugar created the perfect glazed chicken—tender, juicy and flavorful. Delicious! Highly recommend!”
Lea
Easy Sweet and 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. Well, here it is, and I must say, it works remarkably well.
There couldn’t be an easier way to cook up chicken thighs than this recipe. With just a handful of pantry staples, I can make the most delicious spice mix so my chicken turns out sweet, spicy, juicy, and tender. This is definitely one recipe I have in my back pocket when I need to whip something up quickly. I’ll often double the seasoning and store it so I have it on hand for the next time, or use it on another dish. This has seriously become one of my go-to weeknight dinners! It goes so well with EVERYTHING.
Recipe Success Tips
- Adjust the level of spice. If you want just a little heat, reduce the cayenne pepper to ¼ 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.
- Swap the cayenne. If you don’t have cayenne pepper, you can substitute it with your favorite chili sauce like gochujang. Add as much or as little as you like.
- Use a cast iron or non-stick skillet. The glaze can get rather sticky, so if you’re not super comfortable with cast iron, I’d go with the non-stick to make it extra easy.
- Chicken breasts also work. You can use chicken breasts in this recipe. Pound the meat out to an even ½ inch thickness. Otherwise, the glaze will overcook and burn before your chicken breast cooks through. 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.
Sweet and Spicy Glazed Chicken Thighs
Cost $3.36 recipe / $0.84 serving
Ingredients
- ¼ cup brown sugar ($0.12)
- ½ tsp cayenne pepper ($0.05)
- ½ tsp garlic powder ($0.05)
- ½ tsp paprika ($0.05)
- ½ tsp salt ($0.02)
- black pepper (freshly cracked, $0.05)
- 1 Tbsp olive oil ($0.22)
- 1½ lbs. chicken thighs ($2.80)
Video
Instructions
- 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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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Glazed Chicken Thighs Step-by-Step Photos
Prepare the seasoning: Combine ¼ cup brown sugar, ½ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, and freshly cracked pepper, about 10-15 cranks of a pepper mill, in a small bowl.
Coat the chicken: Pat 1½ lbs. boneless, skinless chicken thighs dry with a paper towel and then sprinkle the brown sugar mixture over the chicken, coating both sides liberally.
Cook the chicken: Heat a large skillet (large enough to fit all the meat in a single layer) over medium heat. Once hot, add 1 Tbsp olive oil and swirl to coat the entire surface of the skillet. Add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and the brown sugar mixture has turned into a deep brown glaze.
Cooking time can vary with the size of your chicken thighs, the type of cookware, or even the nuances of your range. So, watch the chicken closely, spin the skillet if your burner has hot spots, and make sure the heat isn’t too high, or the glaze will burn before the chicken cooks through.
Serve: Serve the chicken with your favorite sides. Enjoy.
serving suggestions
I love serving these chicken thighs paired with Southern slow cooker green beans or a lentil and cranberry salad for easy fiber and greens. My kids love it when I add popovers or Hawaiian rolls to the meal to round it out.
Storage and Reheating
Store leftover chicken in the fridge for 2-3 days or freezer for up to 3 months. To reheat, microwave or warm in the oven until warmed through. Thaw frozen chicken in the fridge overnight before reheating.
This was a good recipe but I had to keep adding oil to keep it from burning. Still, I would make it again.
Tasty and easy. I thought the amount of cayenne would make it too spicy, but it was mild. Next time I might add more cayenne. It is a bit of a chore to clean the pan afterwards, though.
I’m going to try this when I make lollipop chicken. I might wait to put the glaze on a little after I start to grill the chicken since I’m going to be use legs instead of boneless chicken.
I have a house filled with picky eaters. They love this chicken make it again tonight.!!
Thank you Beth! I thoroughly enjoyed this recipe tonight. I plan to use it in my “cooking for one” adventures! 🙂
We liked this, it was quick and leftovers were even better. I used boneless breasts sliced in 1/2. In the cooler months, I might deglaze and make a glaze for extra flavor did on griddle outside so couldn’t use the tasty bits left for a sauce
I just made this recipe. Omg….so good! I used 1/4 tsp of cayenne pepper cuz I’m a wus. Just enough heat. Thanks so much for a great recipe!
Outstanding. My family loved it.
A nice change of pace for chicken.
Could these be cooked in the air fryer?
I’m sure they could but we haven’t tried it to give you a proper cooking time! I think it would take a little trial and error to make sure that the glaze doesn’t burn.
Can I sub honey for the brown sugar in this recipe?
I think you probably could, but two notes. Honey burns easier than brown sugar, so you might want a lower heat and keep an eye on it to make sure it doesn’t burn. Also, honey tends to be sweeter than brown sugar, so keep that in mind along with the fact that honey has its own flavor that it will add to the dish. If it works for you let us know!
Absolutely delicious and so easy! I think I need to cut back to 1/4 tsp of the cayenne pepper. A bit too spicy for us using 1/2 tsp. I will be making this again!!! Thank you.
Made these for the first time tonight! Absolutely obsessed. I was short on cayenne/paprika and craving heat, so I added about a half teaspoon of gochujang (Korean red pepper paste) to offset the missing spice. 10/10 recommend this recipe!!
I love this but can I make this with skin and bone-in chicken thighs? Skinless, boneless thighs always come out a little tough for me.
You can use bone in for sure! You might just want to check then temp because they tend to take a bit longer to cook. Idk how the glaze would be with the skin though without trying it. I would maybe remove the skin to be safe.
Easy, delish! My go to. Serve with broccoli and jasmine rice from trader joes (frozen, microwavable). Snap your done!
This is one of my fav recipes so easy and super delicious this goes with anything and is full of flavor i am so greatful i came across this recipe thnk you so much
Very easy recipe to make. My husband is a picky eater. He loves this.