Description
This Baked Garlic Brown Sugar Chicken recipe combines tender, juicy chicken breasts or thighs with a sweet and savory garlic brown sugar glaze. The chicken is seasoned, coated in a flavorful mixture of minced garlic, brown sugar, and olive oil or melted butter, then baked to perfection and finished with a quick broil for a caramelized crust. Garnished with fresh parsley, this dish is an easy and impressive meal for any dinner occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
Garlic Brown Sugar Mixture
- 4 garlic cloves, minced
- 1/4 cup (50 g) brown sugar, packed
- 2 tbsp olive oil or melted butter
Seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika if using.
- Prepare Mixture: In a small bowl, combine the minced garlic, brown sugar, and olive oil or melted butter to form a thick paste. This mixture will create a sweet, garlicky coating for the chicken.
- Assemble: Place the seasoned chicken into the prepared baking dish. Evenly coat each piece with the garlic brown sugar paste, ensuring all surfaces are covered.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked.
- Broil for Finish: To achieve a caramelized and slightly crispy top, broil the chicken for an additional 2 to 3 minutes. Keep a close eye to avoid burning.
- Garnish and Serve: Allow the chicken to rest for about 5 minutes after baking. Then, sprinkle chopped fresh parsley on top before serving to add a fresh, vibrant touch.
Notes
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Smoked paprika is optional, but it adds a nice depth of flavor and color.
- You can substitute chicken thighs for breasts if you prefer dark meat; cooking times may vary slightly.
- Resting the chicken after cooking helps retain its juices and improves texture.
- For a lower-fat option, use olive oil instead of butter.
