Sweet & SpicyBoneless Chicken Thighs


° 6-7 boneless, skinless chicken thighs
° 1 tablespoon butter
° 1 tablespoon of oil
° 2 cloves garlic
° ¼ c. chicken stock
° 2-3 sprigs of fresh rosemary
Spice rub:
° 2 tablespoons light brown sugar
° 1 teaspoon garlic powder
° ½ teaspoon onion powder
° ½ teaspoon smoked paprika
° ½ teaspoon hot pepper powder
° Half a teaspoon of black pepper
° Half a teaspoon of salt

* How to make sweet and spicy boneless chicken thighs

Step 1: Place the spice rub ingredients (light brown sugar, garlic powder, onion powder, smoked paprika, chili powder, black pepper, salt) in a bowl. Mix well until combined. 
Step 2: Using a kitchen towel, pat the chicken thighs dry. Then sprinkle both sides generously with the dry seasoning mixture.
Step 3: Add butter and oil in a preheated heavy cast iron skillet. Once the butter has melted, add the garlic cloves to the pan and fry for 30 seconds until slightly golden.
Step 4: In the skillet, place the chicken thighs on the underside of the fat and continue to cook for about 5 minutes over medium-high heat until crispy and golden. Flip the chicken and cook further (for an additional 2 minutes). Then gradually pour 1/4 cup of the stock into the sides of the pan. Now, add the rosemary sprig. To release the caramelized pieces, scrape the bottom of the pan.
Step 5: Put the lid on and set it to simmer for another 2 minutes on high heat. Remove the lid and let it simmer for a minute or so until you get a thick sauce.
Step 6: When ready, serve with rice, beans, or vegetables. On top, sprinkle the sauce. Enjoy!
Place the remaining seasoning mixture into an airtight container for later use.
Make sure the pan is not crowded or the chicken will not be cooked through. You can burn in two batches if necessary. Once the chicken is all cooked through, put it back in the skillet, then add the stock and rosemary.
To taste, feel free to adjust the chili powder. You can also substitute chili powder for paprika if desired.

Enjoy !