Description
Crispy Brown Sugar Mustard Chicken Thighs are a deliciously sweet and tangy oven-baked dish featuring bone-in, skin-on chicken thighs coated in a flavorful brown sugar and mustard glaze. With a perfect balance of smoky paprika and garlic, this recipe results in irresistibly crispy skin and juicy, tender meat – an easy yet impressive meal for any weeknight or gathering.
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 packed brown sugar
- 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 (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Rub olive oil evenly all over each chicken thigh. Season the chicken thoroughly with salt, black pepper, and smoked paprika for flavor.
- Make Glaze: In a small bowl, whisk together 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 Glaze: Place the chicken thighs skin-side up on the prepared baking sheet. Generously brush the brown sugar mustard glaze over the top of each chicken thigh, reserving some glaze for basting later.
- Bake Chicken: Bake the chicken in the preheated oven for 35 to 40 minutes. Cook until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) to ensure safe doneness.
- Baste Chicken: During the last 5 to 10 minutes of baking, baste the chicken with the reserved glaze to enhance caramelization and deepen flavor.
- Rest and Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes to retain juices. Garnish with fresh parsley if desired before serving.
Notes
- Patting the chicken dry is key to achieving crispy skin.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
- The whole-grain mustard adds texture but can be omitted if unavailable.
- Adjust the red pepper flakes for desired heat level or omit for mild flavor.
- Letting the chicken rest post-baking helps keep it juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
