Brown Sugar Dijon Chicken Thighs

Brown Sugar Dijon Chicken Thighs

Tender, juicy chicken thighs glazed with a sweet and tangy brown sugar Dijon sauce that caramelizes beautifully in the oven. Perfect for busy weeknights with minimal prep and maximum flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

4 large chicken thighs bone-in, skin-on
1/4 cup brown sugar dark or light
1/4 cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 tablespoon apple cider vinegar optional, for extra tang

Equipment

Baking dish or oven-safe skillet
mixing bowl
whisk
meat thermometer

Method

Preheat your oven to 400°F (200°C). Remove chicken from refrigerator and let sit at room temperature for 15-20 minutes for more even cooking.
In a mixing bowl, whisk together the brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar until smooth and well combined.
Place the chicken thighs skin-side up in a baking dish or oven-safe skillet. Pour the marinade mixture over the chicken, coating each piece evenly. Optional: marinate in the refrigerator for 15 minutes to 2 hours for deeper flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
For crispy, caramelized skin, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute for maximum tenderness.

Notes

Pressure Cooker Method: Use saute mode to sear seasoned thighs 2 minutes per side. Add Dijon mixture with 1/4 cup chicken broth. Pressure cook on high for 8 minutes (boneless) or 10 minutes (bone-in). Natural release 2 minutes, then quick release. For extra crispy skin, broil or pan-sear after cooking. Can substitute boneless thighs with reduced cook time. Add vegetables like carrots or potatoes before cooking for a one-pan meal.