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Brown Sugar–Chili Chicken Thighs

Brown Sugar–Chili Chicken Thighs with Roasted Potato Salad

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Take your al fresco dining game to the next level with this simple summer meal. Balancing tangy, sweet, smoky, and spicy flavors, Chef Michelle pan-sears chicken thighs to create crispy skin, then slathers them with a rub of brown sugar, mustard, paprika, and chili and roasts them until juicy and tender. Creamy potato salad gets crunch and depth from red bell pepper, corn, scallions, and dill, making a go-to warm-weather side.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 700
  • Protein 40g
  • Total Carb 48g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chili powder
    • 1/4 teaspoon
    • chili powder
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • chicken thighs
    • 4
    • chicken thighs
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • apple cider vinegar
    • 1/2 tablespoon
    • apple cider vinegar
  • ear corn
    • 1
    • ear corn
  • dill
    • 1/8 ounce
    • dill
  • mayonnaise
    • 2 packets
    • mayonnaise
  • scallions
    • 2
    • scallions
  • red bell pepper
    • 1
    • red bell pepper
  • Dijon mustard
    • 2 packets
    • Dijon mustard

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 10" medium ovenproof pan
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Shuck corn, discarding husk and silk. Slice kernels off cob into a large bowl. Rinse remaining produce. Cut potatoes into ½-inch pieces. Halve bell pepper, discarding seeds and stem, and cut into 1-inch pieces. Roughly chop dill, discarding stems. Trim and discard scallion roots and thinly slice. In a small bowl, stir together brown sugar, spice mix, half of mustard, and 2 tablespoons olive oil to make rub.

  2. Sear Chicken

    Sear Chicken

    Pat chicken dry with paper towel and season all over with ¾ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear without moving until skin begins to brown, 5-6 minutes. Spread half of brown sugar–chili rub over flesh of chicken. Remove pan from heat and set aside.

  3. Season Vegetables

    Season Vegetables

    While chicken sears, add potatoes, bell pepper, and 1 tablespoon olive oil to bowl with corn. Season with ½ teaspoon salt and black pepper as desired and toss to combine. Arrange in an even layer on a baking sheet and set aside, reserving bowl.

  4. Roast Chicken and Vegetables

    Roast Chicken and Vegetables

    Flip chicken skin-side up in pan, still off heat. Spread remaining brown sugar–chili rub onto tops of chicken. Transfer pan with chicken and baking sheet with vegetables to oven and roast together until potatoes are tender and chicken is cooked through and no longer pink, about 18 minutes.

  5. Make Roasted Potato Salad

    Make Roasted Potato Salad

    While vegetables and chicken cook, in bowl from corn, combine mayonnaise, apple cider vinegar, and remaining mustard. Whisk to combine, then add dill and scallions. Add roasted vegetables to bowl with dressing and toss to combine. Use any extra time waiting for vegetables and chicken to finish cooking to catch up on dishes.

  6. Plate Chicken

    Plate Chicken

    Divide brown sugar–chili chicken thighs between serving plates and serve with roasted potato salad. Dig in!

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