Sweet and Spicy Glazed Chicken Thighs

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  0.3 cup Brown sugar
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  0.5 tsp Cayenne Pepper, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Ground
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  0.5 tsp ½ tsp salt ($0.02)
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  Black Pepper (Freshly Cracked, $0.05)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and freshly cracked pepper in a small bowl.
2. 2Pat the chicken thighs dry with a paper towel, then coat both sides liberally with the spice mixture.
3. 3Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom evenly.
4. 4Place the coated chicken thighs skin-side down in the skillet and cook for 5–7 minutes until the skin is golden brown and the glaze begins to caramelize.
5. 5Flip the chicken thighs and cook for another 5–7 minutes on the second side until the internal temperature reaches 165°F and the glaze is deep brown and sticky.
6. 6Remove the skillet from heat and let the chicken rest for 2–3 minutes.
7. 7Divide the chicken evenly into 4 airtight containers while still hot, spooning any pan glaze over each portion.