Brown Sugar Bourbon-Style (No Bourbon) Chicken
This Brown Sugar Bourbon-Style (No Bourbon) Chicken is a sweet, tangy, and savory weeknight hero with crispy skin and juicy thighs—no bourbon needed!
Equipment
- Large skillet or frying pan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
- Tongs
- Serving platter or plates
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- green onions for garnish
Instructions
- In a medium bowl, whisk together the brown sugar, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, minced ginger, black pepper, onion powder, and salt until fully combined.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Sear without moving them for about 5-7 minutes, or until the skin is deep golden brown and crispy. Flip the chicken and cook the other side for 3-4 minutes.
- Pour the prepared sauce evenly over the chicken thighs in the skillet. Reduce the heat to medium-low and allow the mixture to simmer gently. Spoon the sauce over the chicken occasionally, letting it thicken and coat the meat. Cook for an additional 15-20 minutes, or until the chicken is fully cooked through and the sauce has become sticky and glossy.
- Transfer the chicken to a serving platter and drizzle any remaining sauce over the top. Sprinkle sliced green onions for a fresh, vibrant garnish. Serve immediately with your favorite sides.
Notes
- Ensure the skillet and oil are hot before adding chicken to get crispy skin.
- Use a meat thermometer to confirm chicken reaches 165°F (75°C) for safety.
- For a thicker glaze, remove chicken and simmer sauce on higher heat before pouring back.
- Boneless thighs can be used but adjust cooking times accordingly.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.