You'll want to make this easy skillet chicken dinner all the time! With just a few ingredients, you'll get the juiciest chicken with a slightly sweet savory glaze.
Course Main Course
Cuisine Asian, Vietnamese
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Suzanne Nuyen
5skin on, bone in chicken thighs
½cup coconut water
salt and pepper to taste
Pat chicken thighs dry and season with fish sauce, garlic, salt and pepper. Let sit for at least 30 minutes or overnight.
Brush garlic pieces off of the skin side of the chicken. In a large heavy bottomed skillet, cook the chicken skin side down on medium high heat until the skin is golden and crispy, about 10-15 minutes. Try not to touch the chicken too often while it's cooking.
Flip the chicken over and move the pieces to the edges of the skillet. In the middle of the skillet, add the granulated sugar and allow sugar to caramelize to a deep golden brown.
Add coconut water and bring to simmer. Continue simmering until almost all of the coconut water has reduced to a thin glaze and the chicken is fully cooked to an internal temperature of 165 degrees. Add more coconut water as needed if the skillet gets too dry. The sauce should coat the back of a spoon at the end.
Serve with rice and fresh vegetables, like cucumber and tomato.