Past Recipes
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 meal, beloved by Plated customers and back for another summer run. Balancing tangy, sweet, smoky, and spicy flavors, Chef Michelle 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.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 820
  • Protein 60g
  • Total Carb 48g
  • Total Fat 43g

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

Ingredients & Equipment

What we send

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

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

  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 2 teaspoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, 5-6 minutes. Remove pan from heat. Spread half of brown sugar–chili rub over flesh of chicken and set aside until Step 4.

  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 vegetables in a single layer on a baking sheet, reserving bowl for Step 5.

  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 over tops of chicken. Transfer pan with chicken and baking sheet with vegetables to oven and roast together until vegetables are tender and chicken is cooked through and no longer pink, about 25 minutes.

  5. Make roasted potato salad

    Make roasted potato salad

    While chicken and vegetables roast, in bowl from vegetables, whisk together mayonnaise, apple cider vinegar, and remaining mustard to combine, then stir in dill and scallions. Use any remaining downtime while chicken and vegetables roast to get a head start on dishes. Once roasted, add vegetables to bowl with dressing and toss to coat.

  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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