We all have days when we’re really busy or just don’t feel like cooking anything that requires a lot of work. But, of course, we all still want a great tasting dinner. Easy brown sugar bourbon chicken thighs is one of my favorite “night off” meals. It’s made with McCormick Grill Mates Brown Sugar Bourbon seasoning and can be done on the grill, stove top or oven. What could be easier?
When Mr. Comfortable first began eating after his feeding tube was removed nothing appealed to him. I was nearly desperate to find something he could not only swallow but actually enjoy! I made these chicken thighs and he told me he wanted them again. This was fantastic because he hadn’t asked that I make anything up to that point. Since then I make them for him at least a couple of times a month. And I really like them, too so it’s a win-win!
First I pat the chicken thighs dry and then I coat them in a bit of vegetable oil. Then I sprinkle on a good amount of McCormick Grill Mates Brown Sugar Bourbon seasoning.
Next I heat a little vegetable oil in my cast iron skillet (but any large skillet will work) and place the thighs, skin side down, in the hot oil. I season the bottom of the chicken for flavor all the way through.
I cook the thighs until the skin is really brown and crispy then flip it over, reduce the heat and let the chicken continue cooking. When it’s reached an internal temperature of 165 degrees it’s done! It’s just that simple.
I like to serve this with a baked potato with sour cream and a green vegetable.
Easy Brown Sugar Bourbon Chicken Thighs
- 4 chicken thighs (skin on, bone in)
2 – 3 tablespoons vegetable oil + more for frying.
McCormick Grill Mates Brown Sugar Bourbon seasoning.
- Pat the chicken dry then coat with vegetable oil.
- Sprinkle on the McCormick Grill Mates Brown Sugar Bourbon seasoning (don’t be stingy).
- Heat a couple of tablespoons of vegetable oil in a large skillet over medium high heat.
- Place chicken thighs, skin side down, in skillet and cook until skin is well-browned and crispy. *The sugar may cause this to look burned but it doesn’t taste burned
- Turn chicken over, reduce heat, and continue cooking until an internal temperature of 165 degrees is reached.