Description
Crispy Brown Sugar Mustard Chicken Thighs feature succulent, bone-in, skin-on chicken thighs coated in a flavorful glaze of brown sugar, Dijon mustard, whole-grain mustard, soy sauce, garlic, and smoked paprika. Baked to perfection, this dish offers crispy, caramelized skin with a tangy and sweet bite, perfect for an easy weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
Brown Sugar Mustard Glaze
- 1/4 cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard (optional, for extra texture)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for heat)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin. Rub olive oil evenly over all sides of each chicken thigh, then season with salt, black pepper, and smoked paprika to infuse flavor.
- Make the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, whole-grain mustard (if using), soy sauce, minced garlic, and red pepper flakes (if using) until the mixture is smooth and well combined.
- Apply the Glaze: Arrange the chicken thighs skin-side up on the prepared baking sheet. Generously brush the brown sugar mustard glaze over the top of each piece, making sure to reserve some glaze for basting later in the cooking process.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 35-40 minutes. The chicken is done when the skin is crispy and the internal temperature reaches 165°F (74°C).
- Baste for Extra Flavor: During the last 5-10 minutes of baking, brush the reserved glaze over the chicken thighs to enhance caramelization and deepen the flavor.
- Rest and Garnish: Remove the chicken from the oven and let it rest for a few minutes to allow juices to settle. Garnish with fresh parsley if desired before serving.
Notes
- For extra texture and flavor, include the whole-grain mustard in the glaze.
- Patting the chicken skin dry is crucial for achieving crispiness.
- You can substitute soy sauce with tamari for a gluten-free version.
- Adjust red pepper flakes based on your preferred spice level or omit entirely for a milder dish.
- Letting the chicken rest after baking ensures juicier and more flavorful meat.
