Brown Sugar Apple Cider Chicken Thighs

There is very little better in the kitchen than a well-prepared chicken thigh. Whenever we get them in our Butcher Box, which means it's free-range and pasture-raised, they're always the first package that we thaw. 

Why are chicken thighs so amazing? They have more fat in them so they are naturally juicer and have much more flavor. They soak up marinades and seasonings, and they're incredibly versatile through many different cooking methods. And, bonus points, they're often a less expensive cut when you're browsing the meat counter.

What I love most about this brown sugar/apple cider chicken thigh recipe is that you make everything in one skillet - from the meat to the pan sauce, it's so quick and easy. A simple sear, a 6-ingredient sauce, and less than 30 minutes from skillet to table, and all you have to add are a couple of side dishes to this fabulous main dish.

Ingredients:

6 chicken thighs

Salt and pepper, to taste

Olive oil

3 Tbsp garlic, minced

1/2 cup brown sugar, packed

1/4 cup soy sauce

2 Tbsp apple cider vinegar

2 Tbsp Worcestershire sauce

2 tsp ground ginger

Red pepper flakes, to taste

1. Pat the chicken thighs dry and season them with salt and pepper.

2. In a large skillet, heat the olive oil. Sear the chicken thighs until golden brown, 4-5 minutes per side. Remove from skillet.

3. Reduce heat to medium and add the minced garlic to the skillet. Stir about 1-2 minutes, until slightly browned and fragrant.

4. In a small bowl, combine brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, ginger, and red pepper flakes. Pour into skillet with garlic and stir to combine. Heat until simmering.

5. Return the chicken thighs to the skillet, simmering another 8-10 minutes, turning every 2-3 minutes to coat chicken with sauce on all sides and it is cooked completely. Serve with pan sauce and sides.