Brown Sugar Dijon Chicken Thighs Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
