I am a glutton. There. I said it.
I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.
Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!
Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s beside the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one… What can I say, I am a rebel at heart </3
The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.
8 Boneless Skinless Chicken Thighs
5 Cloves Garlic; smashed + minced
1/3 Cup Brown Sugar
2 Tbsp Honey
1/2 Tsp Dried Oregano
1/4 Tsp Dried Thyme
1/4 Tsp Dried Basil
5 Tbsp Butter; divided
Fresh Chopped Parsley
Rinse and pat your chicken dry with paper towels then smash and mince your garlic then chop up your parsley and set aside. Season both sides of your chicken well with salt and pepper then preheat your oven to 400F.
Heat half of your butter in a skillet over medium-high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.
Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.
It must look like a party now!
Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.
Add a nice spoonful of the glaze on top of each thigh until there’s none left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.
**I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!
On top of that, this glaze works well with pork so get crafty with it!
I definitely foresee a nice pork roast in my immediate future using this little gem as a base!