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
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