Introduction

Brown Sugar Dijon Chicken Thighs offer a delightful blend of sweet and tangy flavors, making for a simple yet flavorful dinner. With a crispy skin and tender meat, this dish is perfect for busy weeknights or a cozy weekend meal.

The image shows four pieces of grilled chicken thighs arranged close together on a white plate, each piece with a dark, crispy, and slightly charred skin on top. The chicken has a rich golden-brown color with shiny, oily glaze on the surface and is sprinkled with finely chopped fresh green herbs. The chicken sits in a shallow pool of golden-brown sauce with visible herbs and spices floating in it. The background has a soft view of green outside seen through a window, while the plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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 the ingredients until well mixed.
Step 3: Place the chicken thighs in a baking dish or oven-safe skillet. Pour the marinade mixture over the chicken, making sure to coat each piece evenly. For more flavor, you can marinate the chicken in the refrigerator for up to 2 hours.
Step 4: Once the chicken is coated, place the baking dish in the preheated oven.
Step 5: 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 6: Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute for a tender, juicy bite.

Tips & Variations

For a richer flavor, use dark brown sugar instead of light brown sugar.
If you prefer less sweetness, reduce the brown sugar by half.
Fresh thyme adds a brighter herb flavor compared to dried thyme.
Add a pinch of smoked paprika for a subtle smoky note.
Serve with roasted vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, being careful not to overcook to maintain tenderness.

How to Serve

A white plate filled with several pieces of roasted chicken thighs, each piece showing a rich golden-brown crispy skin with dark charred spots that add texture. The chicken thighs are generously coated with a glossy herb and garlic sauce that pools around the base on the plate. Bright green chopped parsley is sprinkled all over the chicken and sauce, giving a fresh contrast to the deep, rich colors of the roasted meat. The scene is vibrant with a cozy background softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used, but reduce the baking time slightly as they cook faster than bone-in pieces. Keep an eye to avoid drying out.

Is it necessary to marinate the chicken?

Marinating is optional but recommended for deeper flavor. Even if you skip marinating, the chicken will still be tasty thanks to the marinade coating.

Brown Sugar Dijon Chicken Thighs Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Juicy and flavorful brown sugar Dijon chicken thighs baked to perfection with a sweet and tangy glaze. This simple and delicious recipe combines the richness of bone-in, skin-on chicken thighs with a marinade of brown sugar, Dijon mustard, garlic, thyme, and a hint of apple cider vinegar for extra zest.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Main Course
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

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken thighs to a crispy, golden perfection.
Prepare the Marinade: In a mixing bowl, combine the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and optional apple cider vinegar. Whisk until well mixed to create a flavorful glaze.
Coat the Chicken: Place the chicken thighs in a baking dish or oven-safe skillet. Pour the marinade over the chicken, ensuring each piece is evenly coated. For deeper flavor, marinate in the refrigerator for up to 2 hours before cooking.
Bake the Chicken: Put the baking dish in the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin turns golden brown.
Rest Before Serving: Remove the chicken from the oven and let it rest for 5 minutes. This resting period helps the juices redistribute, resulting in tender, juicy chicken thighs.

Notes

Marinating the chicken for up to 2 hours enhances flavor but is optional if short on time.
Bone-in, skin-on thighs provide the best flavor and moisture retention.
You can use either light or dark brown sugar depending on your sweetness preference.
If you prefer a tangier flavor, do not skip the apple cider vinegar.
Ensure the internal temperature reaches 165°F (75°C) to guarantee the chicken is safely cooked.

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