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The One Glazed Chicken Thighs

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“I wanted to roast my chicken thighs one night but was out of foil so I didn't want the big sticky clean up. I decided to pull out a big frying pan instead and came up with these delicious, moist, and perfectly flavored boneless chicken thighs. You could use chicken legs as well. Breasts would work too, but you wouldn't want to cook them as long. The trick to these is cooking them low and slow!”

Ingredients Nutrition


  1. Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
  2. When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
  3. While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
  4. Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
  5. Uncover chicken and cook on low to medium until glaze is thick again.
  6. Serve chicken and pour remaining glaze over it.

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