Introduction

This Brown Sugar Dijon Chicken Thighs recipe delivers a perfect balance of sweet and tangy flavors with a crispy, golden skin. It’s an easy dish that impresses with minimal effort, making it perfect for weeknight dinners or casual gatherings.

A close-up of several pieces of golden brown, crispy roasted chicken thighs arranged on a shallow white plate. Each piece is covered with a glistening layer of herb garlic sauce, showing fresh chopped green herbs and small bits of browned garlic on top. The chicken skin looks charred and crunchy in spots, with a juicy, tender inside visible near the edges. The plate catches a shiny pool of oil and herbs around the chicken, adding a rich, moist texture. The background is softly blurred with warm wooden tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large chicken thighs (bone-in, skin-on)
¼ cup brown sugar (dark or light)
¼ cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon apple cider vinegar (optional, for extra tang)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a mixing bowl, combine the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar (if using). Whisk until well mixed.
Step 3: Place the chicken thighs in a baking dish or oven-safe skillet. Pour the marinade over the chicken, coating each piece evenly. For deeper flavor, marinate in the refrigerator for up to 2 hours.
Step 4: Put the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
Step 5: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Step 6: For extra crispy skin, broil the chicken for an additional 2-3 minutes at the end of baking.

Tips & Variations

Marinate the chicken overnight to intensify the flavors even more.
Use fresh thyme instead of dried for a brighter herbal note.
Swap apple cider vinegar with lemon juice for a different tangy twist.
Serve with roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken tender and juicy.

How to Serve

The image shows a white plate with five pieces of cooked chicken thighs arranged closely together. Each chicken piece has a crispy, golden-brown skin with dark charred spots, creating a textured look. There is a shiny, oily glaze covering the chicken, pooling slightly at the bottom of the plate. The chicken thighs are topped with small pieces of chopped green herbs, adding a fresh contrast to the rich brown colors. The plate sits on a white marbled surface with soft natural light coming from a blurred green background outside a window. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily. Reduce baking time and monitor closely to keep them moist.

Is it necessary to broil the chicken at the end?

Broiling is optional but recommended for extra crispy skin. If you prefer softer skin, you can skip this step.

Brown Sugar Dijon Chicken Thighs Recipe

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5 from 144 reviews

Tender and flavorful Brown Sugar Dijon Chicken Thighs featuring bone-in, skin-on chicken thighs coated in a sweet and tangy marinade of brown sugar, Dijon mustard, garlic, and herbs, then baked to golden perfection with crispy skin.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Chicken

4 large chicken thighs (bone-in, skin-on)

Marinade

¼ cup brown sugar (dark or light)
¼ cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon apple cider vinegar (optional, for extra tang)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chicken thighs evenly.
Prepare Marinade: In a mixing bowl, whisk together the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar (if using) until combined into a smooth marinade.
Coat Chicken: Place the chicken thighs in a baking dish or an oven-safe skillet. Pour the marinade over the chicken, making sure each piece is thoroughly coated for maximum flavor. Optionally, marinate the chicken in the refrigerator for up to 2 hours to deepen the flavors.
Bake Chicken: Transfer the baking dish to the preheated oven and bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and cooked through.
Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes. This resting time allows the juices to redistribute, resulting in a juicier and more tender bite.
Optional Broil for Crispiness: For extra crispy skin, broil the chicken for an additional 2-3 minutes at the end of baking, watching carefully to prevent burning.

Notes

Marinating the chicken for up to 2 hours enhances the flavor but is optional if you’re short on time.
Using bone-in, skin-on thighs helps retain moisture and adds flavor.
Apple cider vinegar adds a slight tang but can be omitted or substituted with lemon juice.
Always check the internal temperature to ensure the chicken is safely cooked to 165°F (75°C).
Broiling at the end gives the skin an extra crispy texture but keep a close eye to avoid burning.

Keywords: brown sugar chicken, Dijon mustard chicken, baked chicken thighs, crispy chicken skin, easy chicken recipe, sweet and tangy chicken