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+ servings
5 from 2 votes

Garlic Glazed Chicken Thighs

Course: Main Course
Servings: 8 6 oz servings
Calories: 273kcal


  • 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: 6oz | Calories: 273kcal | Carbohydrates: 8.3g | Protein: 27.1g | Fat: 17.3g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9.4g | Cholesterol: 135mg | Sodium: 510.6mg | Potassium: 48.1mg | Fiber: 0.1g | Sugar: 3g | Calcium: 25mg | Iron: 1.8mg