Description
These Crispy Brown Sugar Mustard Chicken Thighs are a perfect blend of sweet and tangy flavors with a crispy skin that’s irresistibly delicious. Baked to perfection with a caramelized brown sugar mustard glaze, this easy recipe delivers juicy, flavorful chicken thighs that make a fantastic weeknight dinner or a crowd-pleasing meal.
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 Chicken Thighs: Pat the chicken thighs dry with paper towels to ensure crispiness. Rub each thigh all over with olive oil, then season evenly with salt, black pepper, and smoked paprika for depth of 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 each thigh, reserving some glaze for basting during baking.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken for 35 to 40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Baste for Extra Flavor: About 5 to 10 minutes before the cooking time is up, baste the chicken with the reserved glaze to enhance caramelization and add extra flavor.
- Rest and Garnish: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Garnish with fresh parsley if desired, then serve hot.
Notes
- Patting the chicken dry before seasoning helps achieve crispier skin.
- Using bone-in, skin-on thighs ensures juicier meat and better flavor.
- The whole-grain mustard adds texture but can be omitted if you prefer a smoother sauce.
- Adjust the red pepper flakes to control the level of heat.
- Letting the chicken rest after baking keeps it juicy and tender.
