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Mix the brown sugar and jalapeño brine together and set aside.
Season and brown the chicken in a medium heavy-bottomed skillet, skin-side down, over medium heat until the skin is deeply browned.
Flip the chicken skin-side up and pour the glaze into the skillet, simmering until the sauce thickens.
Transfer the skillet to a preheated oven at 450°F to finish cooking the chicken, about 5 to 10 minutes.
Remove from the oven and stir in more jalapeño brine to adjust the sauce's acidity and consistency.
Baste the chicken with more glaze and garnish with fresh herbs and chopped jalapeños if desired.
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