Quarter Cup Kitchen

Helllooo QCK,

We’re in that time of year when everything feels holiday-centered, and real life sometimes seems to vanish — including normal routines and nutrition… lol.

This sticky brown sugar chicken is my go-to for this season because it’s cozy, flavorful, and surprisingly nourishing. It’s the kind of meal that feels indulgent without being heavy, and it’s packed with protein and warming spices — perfect for chilly winter evenings. Plus, it’s easy to prep ahead for a week of busy schedules or throw together on a hectic weeknight with minimal clean-up.

I love pairing it with my Tahini-Honey Sweet Potato Mash and Hangover Kale recipe. The subtle sweetness of the mash alongside the umami-rich, tangy kale brings everything together in a comforting, well-rounded winter dinner. But honestly, it works with almost any vegetable you’ve got on hand, roasted, sautéed, or steamed.

Prep & Cook Info

• Prep Time: 15 minutes (+6 hours marinating)
• Cook Time: 30–35 minutes
• Category: Dinner
• Servings: 4

Ingredients

• 1.5 pounds bone-in chicken thighs or quarters
• ½ cup brown sugar
• 3 Tbsp kosher salt
• 1 large sprig rosemary, leaves removed
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp miso paste
• ¼ cup chicken stock
• 3 Tbsp dry white wine

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Directions

1. Make the seasoning paste: In a small bowl, combine brown sugar, salt, rosemary, garlic, paprika, cayenne, and lemon zest.
2. Layer the chicken: Spread a thin layer of the seasoning mixture in the bottom of an 8×8 baking dish. Place the chicken thighs on top, making sure they don’t touch. Spread the remaining seasoning evenly over each piece.
3. Marinate: Cover the dish and refrigerate for at least 6 hours (or overnight) to let the flavors meld.
4. Prep for baking: Preheat the oven to 375°F. Remove chicken from the pan and gently rub the seasoning into each piece, rinsing slightly if necessary to remove excess, but leaving a thin layer. Return chicken to the pan in an even layer.
5. Mix the cooking liquid: In a small bowl, combine Dijon, miso, chicken stock, and white wine. Pour evenly over the chicken.
6. Bake covered: Cover with foil and bake 20–25 minutes, basting halfway through.
7. Crisp the skin: Remove foil, turn the oven up to 400°F, and bake an additional 7–10 minutes to crisp the skin.
8. Rest and serve: Let chicken rest 10 minutes before serving to lock in the juices.

This dish hits that sweet spot between indulgent and nourishing — the brown sugar adds a gentle caramelized sweetness, the miso and Dijon deepen the umami, and the rosemary, garlic, and warm spices make it feel like winter on a plate. Cozy, comforting, and ridiculously easy to love.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤

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