Introduction

Brown Sugar Dijon Chicken Thighs offer a perfect balance of sweet and tangy flavors, making them an easy and delicious choice for weeknight dinners. Juicy chicken thighs are coated in a flavorful marinade and baked until golden and tender.

The image shows five pieces of golden-browned roasted chicken thighs with crispy, darkened skin on top, each topped with a sprinkle of fresh green herbs. The chicken pieces sit in a pool of shiny, amber-colored sauce that has small bits of herbs mixed in. The dish is served on a wide, white plate placed on a white marbled surface. The close-up shot captures the juicy texture and the seasoning on the chicken, highlighting the crispiness and moisture of the meat. 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 before baking.
Step 4: Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 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 after baking.

Tips & Variations

Marinate the chicken overnight for even more intense flavor.
Use fresh thyme if available for a brighter herbal note.
Serve with steamed rice, roasted vegetables, or a fresh salad for a complete meal.
If you prefer less sweetness, reduce the brown sugar slightly.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture and flavor. Avoid reheating too long to keep the skin from becoming overly dry.

How to Serve

A close-up view of four roasted chicken thighs arranged on a white plate, each piece showing a crispy, dark golden-brown skin with charred edges. The chicken thighs are coated with a glistening herb sauce that pools slightly at the bottom, adding a glossy shine. Finely chopped green herbs are sprinkled across the top of each piece, providing contrast against the rich browned texture of the skin. The background is softly blurred with a hint of green, suggesting natural light from a window. 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. Adjust the cooking time slightly, usually reducing it by 5-7 minutes, and check for an internal temperature of 165°F (75°C).

Is apple cider vinegar necessary?

Apple cider vinegar is optional but adds a nice tangy brightness that balances the sweetness of the brown sugar. You can omit it if you prefer a milder flavor.

Brown Sugar Dijon Chicken Thighs in Your Pressure Cooker Recipe

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★★★★★

4.9 from 137 reviews

This Brown Sugar Dijon Chicken Thighs recipe features tender, juicy chicken thighs coated in a sweet and tangy brown sugar and Dijon mustard marinade, baked to perfection in the oven. The combination of brown sugar, Dijon mustard, garlic, and thyme creates a flavorful glaze with a crispy golden skin, making it an irresistible main dish perfect for weeknight dinners or special occasions.

Author: Ella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 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

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 the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
Make the 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 the mixture is well combined and smooth.
Coat the Chicken: Place the chicken thighs in a baking dish or an oven-safe skillet. Pour the marinade over the chicken, ensuring each piece is evenly coated. For deeper flavor, optionally marinate the chicken in the refrigerator for up to 2 hours before cooking.
Bake the Chicken: Transfer the baking dish to the preheated oven. Bake the chicken thighs for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute, resulting in tender, juicy meat.
Optional Broiling: To achieve extra crispy skin, broil the chicken for an additional 2-3 minutes at the end of the baking time, watching carefully to prevent burning.
Serve: Serve the chicken thighs hot alongside steamed rice, roasted vegetables, or your preferred side dishes for a complete meal.

Notes

For a crispy skin, broil the chicken for an additional 2-3 minutes at the end of the baking time.
Serve with steamed rice or roasted vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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