Step 1

Gather the ingredients.

Step 2

Heat a cast-iron pan over medium heat. Add one tablespoon of oil. When the pan is fully heated, add chicken thighs, skin side down.

Step 3

Sear the chicken thighs until the skin is golden brown and the fat has been rendered, about 5-8 minutes. Flip the chicken over and cook for an additional 2 minutes.

Step 4

Remove the chicken from the pan and set it aside on a plate (it's ok if the chicken is not fully cooked). Remove excess fat and leave about one tablespoon. Add the sugar to the pan.

Step 5

Let the sugar melt and caramelize until it reaches a deep golden color. This should take about 2-3 minutes. Be careful not to let it completely burn.

Step 6

When the sugar is caramelized, add the garlic and optional jalapenos. Cook for about one minute. Deglaze the pan by adding coconut water and the rest of the ingredients.

Step 7

Add the chicken back into the pan and let it simmer in the coconut water mixture. Cover and let it cook for about 15 minutes, occasionally flipping the chicken so both sides simmer in the sauce.

Step 8

The chicken is done when the sauce is thickened and turns into a nice glaze. Uncover the pan in the last 5 minutes if it hasn't reduced enough. If the sauce gets too thick, just thin it out with more coconut water or water.

Step 9

Serve with steamed rice and enjoy!