Chicken,  Dinner,  Featured

Brown Sugar Chicken

I have a serious sweet tooth, and I think that runs in the family. When cooking meats, I’m drawn to make sweet sauces to get a sweet and sour dish. My mom is the same way… Even though she is always trying to stay away from really rich desserts, she is all about making the meats that will calm her desire for sugar.

But no worries: this dish is not overly sweet. The chorizo, and vinegar helps the sauce to be sweet but settle. I hope you give it a try and indulge a little with me!


  • Seasoning:
  • 1/4 tsp Ground Black Pepper

  • 2 Garlic Cloves (minced)

  • 1 1/2 Tbs of Dried Oregano

  • 3 Tbs of Salt

  • 2 Tbs of Olive oil

  • 1 1 /2 tsp of vinegar

  • The Rest
  • 1 Whole Chicken

  • 9 Oz of chorizo

  • 4 Tbs of Butter

  • 1 Cup of Brown Sugar

  • 1/4 Cup of Vinegar


  • Wash and Dry Chicken. To have the chicken cook more evenly, I Spatchcock’d it. It is not required but the cooking time may vary.
  • In a small bowl mix all the ingredient for the seasoning.
  • Spread the seasoning all over the chicken and let marinate for 4 hours or overnight.
  • In a large pot, melt butter over low heat.
  • Once butter is melted, turn the heat to medium high, add chicken and cook for 4 minutes per side.
  • Reduce heat to low and place the chicken breast side down.
  • Add sugar around the chicken and stir until dissolved.
  • Add vinegar, brown, and chorizo, mix and cover. Allow it to cook for 30 minutes
  • Turn chicken breast up, cover and cook for another 30 minutes or until chicken is done. Reserve sauce in pan and serve over chicken.

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