Brown Sugar Chicken Recipes

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.

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!

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.

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).

Steps:

• Preheat oven to 350. Rinse the chicken and lay on paper towels to drain the water off. Combine the packet of Italian seasoning mix with the brown sugar, mixing well. Grease a 9x13 baking dish.
• Dip the chicken parts into the mixture, rolling around well to coat the entire piece well.
• Then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards.
• If you have any extra coating remaining, you can sprinkle it over the chicken pieces in the pan if you desire.
• Bake time is 50 to 60 minutes, or until the chicken is done.
• While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.

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.