Garlic Glazed Chicken Thighs

New year new recipes! Sometimes it is very hard to get back on track after the holiday’s and you still crave delicious sweet and savory foods. This chicken fulfills those cravings while still getting you back to eating healthy. I made it for my family for the first time last week and my husband’s response was “WOW! That is restaurant good.” Yes, my family ranks my meals on whether my food could be served in their favorite restaurants.

To make the sweet glaze, I used Swerve brown sugar and coconut aminos (soy sauce alternative). And if you are part of the keto world swerve counts as zero net carbs! Even if you don’t count net carbs this is still a low-carb meal. I served it with my Pork Fried Cauliflower Rice.

This recipe makes about 8- 6 oz servings. Calories per serving: 273; Carbs per serving: 8g; Fat per serving: 17g; Protein per serving: 27g; Net carbs: 3g.

Garlic Glazed Chicken Thighs

5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Marinating time 30 mins
Course Main Course
Servings 8 6 oz servings
Calories 273 kcal


Cast iron skillet


  • 3 lbs. Skinless Fryer Chicken Thighs
  • 6 garlic cloves diced or minced
  • 1/4 cup olive oil
  • 1/2 cup coconut aminos
  • 3 TBS Swerve brown sugar
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • ground pepper to taste
  • 2 green onions diced


  • Trim chicken thighs of any extra fat. Set aside.
  • Combine olive oil, minced garlic, coconut aminos, swerve brown sugar, red pepper flakes, salt, and pepper in a large glass bowl.
  • Add chicken thighs to the marinade and let marinade for at least 30 minutes.
  • Heat large cast-iron skillet on medium-high heat with 2 TBS of olive oil.
  • When skillet is hot add marinated chicken thighs. Do not toss marinade, save for making the sauce.
  • Cook chicken on each side for about 9-10 min, a total of 18-20 min. Or until chicken is cooked all the way through, internal temperature of 165 degrees.
  • While chicken is cooking place extra marinade in a small saucepan bringing to a simmer, turn down to low, or set aside.
  • When chicken is cooked all the way through remove from the skillet, set aside.
  • Add sauce to the hot skillet stirring for about 1-2 minutes.
  • Turn off heat and add the chicken thighs back to the skillet with the sauce.
  • Top with diced green onions.
  • Serve with your favorite low-carb sides, like my Pork Fried Cauliflower Rice.


Serving: 6ozSodium: 510.6mgCalcium: 25mgSugar: 3gFiber: 0.1gPotassium: 48.1mgCholesterol: 135mgCalories: 273kcalMonounsaturated Fat: 9.4gPolyunsaturated Fat: 3gSaturated Fat: 3.9gFat: 17.3gProtein: 27.1gCarbohydrates: 8.3gIron: 1.8mg
Tried this recipe?Let us know how it was!

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Tessa Ludwig

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