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Sweet & Spicy Boneless Chicken Thighs Recipe

Boneless chicken thighs in a delicious Sweet and Spicy sauce, perfectly caramelized on the outside. A perfect mid-week dinner that you will make again.
Course Main Course
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Servings 4 Servings
Calories 293kcal
Author Subhasmita


  • pan to fry and sear the chicken thighs as well as cook the sauce.


  • 6-7 Boneless Skinless Chicken Thighs
  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • 2 Garlic Cloves
  • ¼ cup Chicken Stock
  • 2-3 sprigs Fresh Rosemary

For Spice Rub

  • 2 tablespoon Light Brown Sugar
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Chili Powder (ref note 3)
  • ¼ teaspoon Black Pepper
  • ½ 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 sides.

Sear the chicken thighs

  • 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 color and it loses the raw smell.
  • 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 the other side now for another 2 minutes on medium-high heat

Add liquids for sauce

  • Slowly pour 1/4 cup stock to the side of the pan. Add rosemary sprig. Scrap the bottom of the pan to release any brown caramelized bits.
  • Cover the pan with a lid 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 rice, beans, or veggies with the sauce drizzled on top.
  • Watch how to make this with step by step instruction video after the recipe.



  1. You might not need all the spice mixture here. Save any leftovers in an airtight container to use later. 
  2. Don't overcrowd the pan, or 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. 
  3. Substitute Chili powder with paprika or adjust the quantity of chili powder as per taste. 


Serving: 100grams | Calories: 293kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 491mg | Potassium: 440mg | Fiber: 1g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg