Description
These Crispy Brown Sugar Mustard Chicken Thighs boast a perfect balance of sweet and tangy flavors with a delectably crispy skin. Marinated with a blend of brown sugar, Dijon and whole-grain mustards, garlic, and smoked paprika, then baked to juicy perfection, this easy-to-make dish is ideal for a comforting weeknight dinner or impressive meal for guests.
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
Glaze
- 1/4 cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard (optional)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it for easy cleanup.
- Prepare Chicken: Pat the chicken thighs dry thoroughly using paper towels to ensure crispiness. Rub each thigh all over with olive oil, then season evenly with salt, black pepper, and smoked paprika.
- Make 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 you want a little heat, until fully combined and smooth.
- Apply Glaze: Place the chicken thighs skin-side up on the prepared baking sheet. Generously brush the brown sugar mustard glaze over the tops of each piece, reserving some glaze for basting later.
- Bake Chicken: Bake in the preheated oven for 35-40 minutes. The chicken skin should become crispy and the internal temperature should reach 165°F (74°C) for safe consumption.
- Baste for Extra Flavor: In the last 5-10 minutes of baking, baste each chicken thigh with the reserved glaze to enhance caramelization and deepen the flavor.
- Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest for a few minutes to retain juices. Garnish with fresh parsley before serving, if desired.
Notes
- Patting the chicken dry is crucial for achieving crispy skin.
- Whole-grain mustard adds texture but can be omitted if preferred.
- Adjust red pepper flakes according to your heat preference or omit for milder flavor.
- Resting the chicken after baking helps keep it juicy and tender.
- Use a meat thermometer to check for doneness to ensure food safety.
