Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup pumpkin juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Instructions
- In a medium bowl, combine pumpkin juice, minced garlic, rosemary, thyme, salt, and pepper. Add chicken thighs and marinate for at least 2 hours or overnight.
- Heat olive oil in a large skillet over medium-high heat. Sear the marinated chicken thighs for 4-5 minutes on each side until golden brown.
- In the same skillet, combine reserved marinade, brown sugar, and soy sauce. Boil and then simmer until thickened, about 5 minutes.
- Return the seared chicken to the skillet, coat with the glaze, and cook for an additional 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- This dish pairs well with roasted vegetables and garlic mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg