Moxie

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 4
|
Overall Rating: 5 / 5.0
Moxie
⏱️ cook time 35 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

A beloved New England staple, this sticky, bittersweet glazed chicken uses iconic Moxie soda for a bold, nostalgic one-pan family meal.

Ingredients

Boneless, skinless chicken thighs 680 grams (4-6 pieces)
Original Moxie soda 360 ml (1.5 cups)
Packed light brown sugar 2 tablespoons
Apple cider vinegar 1 tablespoon
Dijon mustard 1 tablespoon
Garlic powder 1 teaspoon
Smoked paprika 1 teaspoon
Kosher salt 1.5 teaspoons
Ground black pepper 0.5 teaspoon
Unsalted butter 1 tablespoon (14 grams)
Fresh thyme sprigs 3 sprigs
Cornstarch 1 teaspoon
Cold water 1 tablespoon

Steps

1

Season the chicken

Pat 680g boneless, skinless chicken thighs completely dry with paper towels, then season all sides evenly with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Let rest at room temperature for 10 minutes while you prep the glaze base.

Step 1
step1：Season the chicken
2

Mix Moxie glaze

In a medium glass mixing bowl, whisk together 360ml original Moxie soda, 2 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and the remaining ½ teaspoon kosher salt until the sugar fully dissolves and no lumps of mustard remain.

Step 2
step2：Mix Moxie glaze
3

Sear chicken thighs

Heat 1 tablespoon unsalted butter in a 12-inch cast-iron skillet over medium-high heat (190°C/375°F) until the butter foams and just turns pale golden. Add chicken thighs in a single, uncrowded layer, and sear 4 minutes per side until deep golden brown on both surfaces. Transfer seared chicken to a clean plate temporarily.

Step 3
step3：Sear chicken thighs
4

Simmer glaze base

Pour the prepared Moxie glaze into the same hot skillet, scraping up all browned savory bits (fond) from the pan bottom with a wooden spoon. Add 3 fresh thyme sprigs, bring the glaze to a gentle rolling simmer over medium heat, and cook 8 minutes until reduced by roughly half its original volume.

Step 4
step4：Simmer glaze base
5

Thicken the glaze

Stir a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the simmering glaze, stirring constantly for 30 seconds until the glaze thickens to a syrupy consistency that coats the back of a spoon. Return seared chicken thighs to the skillet, turning each piece to coat fully in glaze, then reduce heat to medium-low (160°C/325°F).

Step 5
step5：Thicken the glaze
6

Finish and rest

Cook the glazed chicken for 6 more minutes, basting with pan glaze every 2 minutes, until the chicken reaches an internal temperature of 74°C/165°F at its thickest point. Turn off the heat, discard the used thyme sprigs, and let the chicken rest 3 minutes before serving.

Step 6
step6：Finish and rest

Tips

1.Do not use diet Moxie for this recipe: artificial sweeteners break down during high-heat simmering and create an unpleasant bitter, off-flavor in the finished glaze.
2.Pat chicken completely dry with paper towels before searing; excess surface moisture will prevent the crispy golden crust that locks in juiciness and helps the glaze adhere.
3.Adjust sweetness to taste: if you find Moxie’s signature gentian root bitterness too strong, stir in an extra 1 teaspoon of packed brown sugar when mixing the glaze.

✨ You May Also Like

Main Course
🍜 United Kingdom

A showstopping classic of tender seared beef, savory mushroom duxelles, and crisp prosciutto wrapped in flaky golden puff pastry, baked to juicy perfection.

⏱️ 2 hours 1Main Course ★ 4.7
Main Course
🍜 India

Tender charred marinated chicken simmered in a rich, spiced creamy tomato sauce, this iconic Anglo-Indian curry pairs perfectly with basmati rice or warm naan.

⏱️ 50 minuteMain Course ★ 4.8
Main Course
🍜 Thailand

Classic tangy, sweet, and savory Thai stir-fried rice noodles with shrimp, tofu, and crunchy garnishes, balancing all five core Thai flavor profiles.

⏱️ 30 minuteMain Course ★ 4.6
Main Course
🍜 United Kingdom

Crispy golden beer-battered cod and fluffy double-fried chips, served with tangy tartar sauce and malt vinegar: the timeless, beloved British pub comfort classic.

⏱️ 45 minuteMain Course ★ 4.9
Main Course
🍜 Mexico

Smoky, chile-marinated pork tacos with caramelized pineapple, fresh cilantro, and lime: a beloved classic Mexican street food perfect for casual summer gatherings.

⏱️ 1 hour 45Main Course ★ 4.7
Main Course
🍜 United States

Crunchy Fritos corn chips layered with savory beef chili and melted cheddar, topped with cool, zesty fixings for a beloved, cozy Tex-Mex comfort food.

⏱️ 35 minuteMain Course ★ 4.9

Moxie:Frequently Asked Questions

1.Can I use boneless, skinless chicken breasts instead of thighs for this recipe? ▾
You absolutely can, though thighs stay juicier thanks to their slight marbling. If using breasts, pound them to an even 1-inch thickness first, cut cook time by 3 to 4 minutes, and pull them once they hit a safe 165°F internal temp to avoid dry, tough meat under the sticky glaze.
2.What if I can’t find original Moxie soda near me? Are there good substitutes? ▾
If original Moxie is out of stock, reach for a bold, slightly bitter root beer with a hint of wintergreen, or add 1/8 teaspoon of gentian root extract to regular cola to mimic Moxie’s signature earthy, bittersweet edge. Skip diet Moxie entirely, as artificial sweeteners will make the glaze taste off and won’t reduce properly.
3.Why does my glaze turn out runny instead of sticky and thick? ▾
Runny glaze almost always comes from not simmering it long enough after adding the chicken, or forgetting the Dijon mustard, which acts as a subtle emulsifier to help the glaze cling. Let the soda-sugar mixture simmer at a steady medium bubble for 8 to 10 minutes, stirring occasionally, until it coats the back of a spoon.
4.Do I need to marinate the chicken first to get that deep Moxie flavor? ▾
No advance marination is required for this recipe! The high-sugar, acidic glaze—made with Moxie, brown sugar, vinegar, and Dijon—simmers directly with seared chicken in the pan, clinging to every piece and infusing it with bold, nostalgic flavor as it reduces, making it perfect for quick weeknight family meals.
5.Can I make this Moxie chicken in a slow cooker instead of as a one-pan stovetop meal? ▾
You can adapt it easily! Sear the chicken thighs first for better depth, then add all glaze ingredients to your slow cooker. Cook on low for 3 hours, then remove the lid, turn to high, and let the glaze thicken for 20 to 25 minutes before serving, as slow cookers trap excess moisture.
6.Is there a way to cut the sweetness of the glaze if I prefer less sugary dishes? ▾
Absolutely! Cut the packed light brown sugar by 2 tablespoons, add an extra teaspoon of tart apple cider vinegar, and a tiny pinch of cayenne pepper to balance the flavor. You’ll still get that iconic Moxie depth, but the glaze will lean into the soda’s signature bitter edge instead of tasting cloying.
7.How do I keep the brown sugar glaze from burning in the pan as it cooks? ▾
First, use a heavy-bottomed oven-safe pan to distribute heat evenly, and don’t crank the heat above medium once you add the glaze ingredients. Stir the glaze occasionally as it reduces, and if you notice dark, burnt specks forming, turn the heat down a touch and move the pan to a cooler burner spot right away.
8.What side dishes pair best with this sticky Moxie glazed chicken? ▾
This bold, bittersweet chicken pairs perfectly with starchy, mild sides that soak up extra glaze: creamy mashed potatoes, buttered roasted corn, tangy New England-style coleslaw, or soft dinner rolls. For a lighter option, serve it over roasted broccoli or a simple green salad with lemon vinaigrette to cut richness.
9.Can I use bone-in, skin-on chicken thighs instead of the boneless, skinless cuts called for? ▾
Definitely! Bone-in, skin-on thighs will add even richer, deeper flavor. Just sear them skin-side down first for 6 to 7 minutes to crisp the skin, then add the glaze ingredients and add 5 to 7 minutes of extra cook time until the thighs reach a 175°F internal temp for tender results.
10.How long do leftovers keep, and what’s the best way to reheat them without ruining the glaze? ▾
Leftovers will keep in an airtight container in the fridge for up to 4 days. For the best texture, reheat them in a skillet over medium-low heat with a tablespoon of water, covered, for 3 to 4 minutes until warmed through. Avoid high-heat microwaving, as it can make chicken tough and cause the glaze to separate.

Comments (4)

2 days ago

OMG this Moxie recipe is such a game changer! I was scrambling for a quick weeknight dinner that wasn't the same old chicken and veggies, saw this was only 35 minutes cook time and easy difficulty so I gave it a shot. My two picky kids went back for SECONDS, even my husband who hates trying new dishes asked when I'm making it again. Threw it together with stuff I already had in the pantry, zero fancy ingredients needed. 10/10 will be adding this to our regular meal prep rotation!

yesterday

Wait did you bring this to the neighborhood potluck last Friday?? I had a second helping of that savory, rich Moxie dish and was begging everyone for the recipe! Small world, can't believe this is the exact one!

yesterday

So happy to hear the whole family loved it, MamaBear2020! Love that it works for meal prep too — it holds up great in the fridge for up to 4 days if you store it in an airtight container. Thanks for leaving such a sweet note!

3 days ago

SO good, perfect for my tiny apartment kitchen! I don't have a ton of fancy equipment or cooking skills, so the easy difficulty rating sold me. Took exactly 35 minutes like the recipe said, no weird steps, and it tastes way better than the takeout I usually blow my budget on. Already made a double batch to eat for lunches all week. Only tiny note: I added a little extra paprika because I love spice, turned out great.

2 days ago

Love the paprika hack, Jake! That's such a great add for extra heat — I'll have to note that as a variation next time I update the recipe. So stoked it works for small apartment kitchens and meal prep, that's exactly what this easy recipe is for!

1 week ago

Made this before my day hike up in the Rockies last weekend and it was the perfect trail lunch! Held up really well in my pack, didn't get soggy, gave me so much energy for the uphill parts. Super easy to throw together before an early morning trip, didn't have to wake up extra early to cook since it was only 35 minutes. Will definitely be making this for all my upcoming camping trips too.

5 days ago

Great call bringing this on hikes! I made it for my kid's scout campout last month and it was a total hit with all the 10 year olds, no complaints at all. Way better than packing sad sandwiches for sure.

5 minutes ago

As someone who burns toast 50% of the time, I was shocked how easy this Moxie recipe was to follow! No confusing jargon, the steps were super straightforward, cook time was exactly as advertised, and it actually turned out edible? Wait no, better than edible — it was delicious! My roommate thought I ordered it from a local restaurant, I felt so proud. Can't wait to try more easy recipes from this site.