These Sweet and Spicy boneless Chicken thighs are incredibly delicious and made on the stovetop. The dry spice rub is sweet-spicy and is a blend of brown sugar and other spices. This easy 15-minute recipe qualifies as a perfect midweek dinner.
Coated with an incredible sweet and spicy dry rub, these Boneless chicken thighs are impressive. The sweet-spicy dry rub for the chicken is really simple and quick to make. To add to convenience, the rub has regular pantry staples. For days when you don’t have your dinner planned or you are short of time, recipes like these come to the rescue.
Chicken turns out crispy outside and has a juicy centre. Seeing the golden crust, what would surprise you is that these are made on the stovetop in less than 15 minutes. The stovetop version is as good as oven baked one but done in half the time.
Another best thing about this recipe is the sauce. It has plenty of sauce (not to forget all the brown caramelized bits in it) to drizzle and also the syrup keeps the thighs moist for a long time.
Crispy and Juicy Boneless Chicken Thigh Recipe is Here
Crispy skin-on chicken thigh is BAE. But crisping the skin on the skillet and then finishing it in the oven takes time. So I prefer to use boneless skinless chicken thighs to fasten the cooking. And it is totally possible to get a golden crispy crust on the stovetop.
How to get a crispy crust on chicken thighs?
For a crispy crust, sear seasoned chicken thighs in butter for about 2-3 minutes. Press with the back of the spatula, so that the Chicken thighs are almost flat on the skillet. This ensures the chicken is seared evenly. Then lower the heat and cook slowly for another couple of minutes for the chicken to cook through.
Epic Sweet and Spicy Dry Rub
This spicy rub is everything in this recipe. A blend of Brown sugar, garlic powder, onion powder, paprika, smoked paprika, salt and pepper. All these ingredients are easily available.
Brown sugar doesn’t make the seasoning very sweet. Rather it brings together all the flavours. Smoked paprika gives a smokiness that is so so delicious.
The best thing about this seasoning mix is you can make a big batch and keep it in an airtight container. It comes really handy.
Can this be made with Chicken Breast
Chicken breast is the widely preferred cut. It is leaner and comparatively inexpensive. Yes, we can use chicken breast instead. Cut chicken breast lengthwise to get a thinner uniform fillet and also adjust the cooking time accordingly.
Tips for making Boneless Chicken Thighs on Stovetop
It is a good thing that cooking with Chicken thigh is very forgiving. Unlike Chicken breast, thighs don’t get rubbery and dry if cooked for a little longer.
To get the best out of skinless boneless chicken thighs, cook it right.
A mix of butter and oil works always better. Butter gives the richness to the sauce and oil prevents the butter from burning.
I love garlic and always go a little overboard with it. It adds flavour to the pan sauce.
Chicken and rosemary is a fantastic combination. It gives a freshness to the dish. You can substitute it with thyme or parsley if you prefer.
Sweet & Spicy Boneless Chicken Thighs
- 6-7 Boneless Skinless Chicken Thighs
- 1 tablespoon Butter
- 1 tablespoon Oil
- 2 Garlic Cloves
- 1/4 cup Chicken Stock
- 2-3 sprigs Fresh Rosemary
For Spice Rub
- 2 tablespoon Light Brown Sugar
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- In a bowl mix all dry ingredients mentioned under spice rub.
- Pat dry Chicken thighs with a kitchen towel.
- Sprinkle the dry seasoning mix generously on both side.
- Heat a heavy cast iron skillet. Add butter and oil.
- Stir in garlic cloves and fry for 30 seconds. Garlic should look light golden in colour, don't smell raw anymore.
- Place chicken thighs flat side facing down. Cook on medium-high heat for about 5 minutes, until it is crispy and golden.
- Flip and cook for another 2 minutes on medium-high heat.
- Add 1/4 cup of stock, rosemary sprig to the pan. Scrap the bottom of the pan to release any brown bits.
- Cover and cook on high heat for another 2 minutes.
- Uncover and simmer it for another minute or so for a thick sauce to form.
- Serve along with sauce drizzled on top.
- You might not need all the spice mixture here. Save any leftover in an airtight container to use later.
- Don't overcrowd the pan, else the chicken will not crisp up and will start to steam instead. If the pan is small, sear it in 2 batches. Then add all the chicken back to the pan and add stock and rosemary.