Brown Sugar Dijon Chicken Thighs Recipe
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.
- 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
