Ingredients:

  • 1.5 lbs chicken breasts or thighs
  • 0.5 cup dark brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar

Instructions:

  1. Pat the 1.5 lbs chicken breasts or thighs with paper towels until they are bone dry.
  2. Combine the 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 1 tsp kosher salt, and 0.5 tsp cracked black pepper in a small bowl.
  3. Dredge the chicken in the spice mixture, pressing firmly so the spices adhere to the surface.
  4. Heat the 2 tbsp neutral oil in a large skillet over medium high heat until the oil shimmers and barely wisps with smoke.
  5. Place the chicken in the pan. Cook for 5-6 minutes per side until a deep golden crust forms.
  6. Reduce heat to medium. Add 2 tbsp unsalted butter and 0.5 cup dark brown sugar to the empty spaces in the pan.
  7. Pour in 1 tbsp soy sauce and 1 tsp apple cider vinegar, stirring into the melting sugar.
  8. Use a spoon to continuously pour the bubbling liquid over the chicken until the sauce thickens into a velvety glaze.
  9. Check that the internal temperature has reached 160°F until the juices run clear when pierced.
  10. Move the chicken to a plate and let it sit for 5 minutes.