Brown Sugar Dijon Chicken Thighs Recipe

Introduction

Brown Sugar Dijon Chicken Thighs combine the perfect balance of sweet and tangy flavors with tender, juicy chicken. This easy recipe is ideal for a weeknight dinner that feels special without much effort.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a bowl, whisk together the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar if using.
2. Step 2: Pat the chicken thighs dry with paper towels. Place them in a baking dish skin side up and brush the brown sugar Dijon mixture generously over each piece, making sure to coat under the skin where possible.
3. Step 3: Bake the chicken in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is caramelized and golden brown.
4. Step 4: Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon any pan juices over the chicken for extra flavor.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the marinade.
• Swap apple cider vinegar for lemon juice for a different citrus note.
• Use boneless thighs if you prefer faster cooking, but adjust the time accordingly to avoid drying out.
• Serve with roasted vegetables or a fresh green salad to balance the richness.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the skin crisp. Avoid microwaving directly as it may make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce the baking time and keep an eye on the internal temperature to avoid overcooking.

Is the apple cider vinegar necessary?

No, it’s optional. Apple cider vinegar adds a subtle tang that balances the sweetness of the brown sugar, but the recipe still works well without it.

Brown Sugar Dijon Chicken Thighs Recipe

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4.5 from 101 reviews

This Brown Sugar Dijon Chicken Thighs recipe combines the sweet richness of brown sugar with the tangy zest of Dijon mustard to create a flavorful and juicy chicken dish. Perfectly seasoned with garlic, thyme, and a hint of apple cider vinegar, these bone-in, skin-on chicken thighs deliver a crispy exterior and tender interior, ideal for an easy weeknight dinner or a casual weekend meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

Marinade

• 1/4 cup brown sugar (dark or light)
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 tablespoon apple cider vinegar (optional, for extra tang)

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar until smooth and well combined.
2. Marinate the chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to 2 hours to allow flavors to penetrate the meat.
3. Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with foil or parchment paper for easier cleanup, and place a wire rack on top if available to allow air circulation around the chicken.
4. Arrange the chicken: Remove the chicken thighs from the marinade, letting any excess drip off, and place them skin-side up on the prepared baking sheet or wire rack.
5. Bake the chicken: Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and crisp. Halfway through baking, baste the chicken with the remaining marinade or pan juices to intensify flavor and keep the thighs moist.
6. Rest and serve: Once cooked, let the chicken thighs rest for 5 minutes before serving to allow juices to redistribute. Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

• Bone-in, skin-on thighs work best for juicy, flavorful results, but you can use boneless if preferred; adjust cooking time accordingly.
• Marinating longer improves flavor but do not exceed 8 hours to avoid overly soft texture due to the acidity in the vinegar and mustard.
• For extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
• Substitute apple cider vinegar with lemon juice for a different tangy profile.
• Leftovers keep well in the refrigerator up to 3 days and reheat nicely in a skillet or oven.

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