Fences: Brown Sugar Chicken and Collard Greens Recipe
TROY: Pigfeet! Hell, I’m going home with you! Might even stay the night if you got some pigfeet. You got something in there to top them pigfeet, Rose?
ROSE: I’m cooking up some chicken. I got some chicken and collard greens.
FENCES, 2016
The spicy brown sugar glaze on this chicken is incredible. The night I made this, my 4 year old nephew came over and shockingly ate two pieces. He’s a picky eater but that’s when you know you’ve got something good! What’s great is that this recipe is so easy to make. The only things to keep in mind is the final bake time is determined by how long you cooked the chicken on the pan. You’re looking for an internal temperature of 165F, which for me, took 15 minutes in the oven. After 15 minutes, the brown sugar has caramelized and become an amazing sweet and spicy glaze. I hope you enjoy the recipe as much as I did.
The collard greens recipe can be found in my Hidden Figures: Collard Greens post.
Fences: Brown Sugar Chicken and Collard Greens Recipe
Fences: Brown Sugar Chicken and Collard Greens
Ingredients
- 4 chicken thighs trimmed of excess fat
- 2 tbsp oil
- 3 cloves garlic thinly sliced
- 3 tbsp brown sugar
- 1/4 tsp chili flakes
- 1/2 tsp thyme
- 1 tbsp honey
- salt and black pepper
Instructions
- Preheat the oven to 375F.
- Heat a cast iron pan over high heat. Season the chicken thighs with salt and pepper on both sides. Once the pan is hot, add the oil and carefully lay the chicken skin side down on the pan. Sear on both sides until golden brown. It does not need to be cooked through at this point.
- Meanwhile, mix together the brown sugar, chili flakes, thyme, and honey. Once the chicken is golden brown on both sides, remove the chicken and set it aside. Turn the heat down to medium low heat.
- Add the thinly sliced garlic to the pan and cook for one minute until it's fragrant. Add the brown sugar mixture and cook just until the sugar melts. Return the chicken back to the pan and toss to coat.
- Finish cooking the chicken in the oven for 15 minutes or until the internal temperature reaches 165F. Serve with collard greens.
