Brown Sugar Chicken

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NOW (January 25, 2019) – This Brown Sugar Chicken is more popularly known around our house as “Angel Chicken” ever since I first made it and Grace infamously declared that it tasted like “angels flying around in my mouth.”

Although this original recipe called for the chicken to be baked, we’ve been making it in our Crock-Pot Multi-Cooker (similar to an InstantPot) on the pressure cook setting with much success. So, now it goes from marinade to the table in 15 minutes!

THEN (July 27, 2011) – I always enjoy the combination of sweet and savory. I know it’s not a winner with everyone, but fortunately everyone else in my family agrees. So I had this idea to make a coating for chicken that was heavy on brown sugar. I wasn’t sure what direction to take it though so I did a little research.

I found several different recipes and most of them had an Asian spin to them. That wasn’t really what I was going for, so I improvised and combined and came up with something that turned out fantastic! I veered a bit from my original plan and opted for a marinade instead of a coating. I think that was the right call because the chicken ended up being so tender and full of flavor.

This dish also got me what might possibly be the best compliment I’ve ever gotten on my cooking when our 4 year declared “this tastes like angels flying around in my mouth.” With praise like that, I think it’s safe to say you can ignore the strange sounding ingredients and just trust me that this will be a hit!

Brown Sugar Chicken

  • 1 c. brown sugar
  • 2 T. dijon mustard
  • 2-3 cloves garlic, finely minced
  • 1 t. salt
  • 1 t. paprika
  • 1/2 t. black pepper
  • 1/4 t. crushed red pepper flakes
  • About 1/2 – 1 c. lemon-lime soda (ie. Sprite, 7Up, etc.)
  • 1 1/2 – 2 lbs. boneless, skinless chicken breasts

1. Combine brown sugar, mustard and seasonings in a bowl and mix well. Stir in soda just until mixture is the consistency of a thick dressing.

2. Place chicken in a dish or plastic ziploc bag and pour marinade on top. Let chicken sit in marinade at least 30 minutes. Bake at 350 degrees for 30-35 minutes, until fully cooked. Or, grill the chicken until fully cooked.

3. If desired, pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer until reduced by half, about 10 minutes. Spoon over cooked chicken.

13 thoughts on “Brown Sugar Chicken

  1. I follow you on FB. This is the first time I’ve commented but I just had to comment on that sweet remark! Angels flying around in my mouth?? How adorable is that? And, like you said, the best compliment ever!

  2. Your four year old is the cutest thing “Angles flying around in my mouth” hahahah.

    This looks really tasty. We needed a new chicken recipe because after awhile the same old same old gets boring. Saving this one for future reference.

  3. I’ve been on a sweet/savory kick for about two months now. I keep getting chicken tenders and dipping them in honey…

  4. i made this for my family tonight and they all loved it. Even my 9 year old daughter who is a very picky eater. I will be making more often.

  5. I follow you on Fb. I must say…this is the most divine chicken recipe I have ever had.I fixed this the first time following your directions exactly and we grilled the chicken. My husband couldn’t say enough. I did tweek it a little the next time I mixed it up. This was just to make it more mine. It is basically the same. This is the only chicken marinade/glaze that he likes. He wants me to freeze the chicken in it…=) The only I really do different (it’s not really all that different) is that I use the chinese sweet pepper chili sauce. I also like the country dijon with the seeds. I have just used the lemon juice. Works great. I tried it with smoked paprika once and it was out of this world.

    Raw chicken makes me ill. I can’t stand the texture and the smell. I learned a trick from a friend who is a Chinese Chef. She told me that they wash their chicken then coat it with baking soda for about 15-20 minutes and then rinse well. This makes the chicken super tender,removes the smell and the sliminess. It’s a texture thing. Thank you for all of your amazing recipes. I only wish I could claim this one as mine…=) It will work in a crockpot.

  6. I made this tonight exactly as written and it was wonderful! My husband and two picky toddlers loved it too. Thanks! :o)

  7. awesome! i’m always looking for great ideas for chicken and beef. something different than the staples. ya know? this definitely sounds like it would be flavorful. new fan here! pinned this one on pinterest too! ciao ~b

  8. Fabulous recipe! I lightened it up a bit by using 2/3 cup Splenda and 1/3 cup brown sugar instead of all brown sugar. I was taking a risk because I knew I was lowering the molasses factor, but my chicken still baked up with a nice candy-like coating. Also, I used smoked paprika which made it a little spicier when done. It was delicious!

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