Ingredients
- 6 boneless, skinless chicken thighs (about 900 g / 2 lbs)
- 3 tablespoons Dijon mustard
- 3 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Ingredients and Why They Matter
Boneless, skinless chicken thighs stay juicy and flavorful, are forgiving on cook time, and cook faster than bone‑in pieces. Dijon mustard brings sharp, tangy depth that balances the sweetness of the brown sugar and helps the glaze cling to the chicken.
Brown sugar caramelizes in the hot oven, creating a sticky, glossy coating and mild molasses flavor. Olive oil thins the glaze slightly and adds fat to help with browning and prevent the sauce from burning. Apple cider vinegar cuts through the richness, adding brightness and helping deglaze the pan juices into a spoonable sauce.
Garlic adds savory aroma, while smoked paprika brings gentle smokiness and color without making the dish spicy. Salt and black pepper sharpen all the flavors, and fresh thyme or parsley at the end adds color and a fresh finish.
Step-by-Step Instructions
Prep the Oven and Pan
- Preheat the oven to 400°F (200°C).
- Lightly grease a baking dish or oven‑safe skillet with a bit of olive oil or nonstick spray so the glaze doesn’t stick and burn.
Make the Brown Sugar Dijon Glaze
- In a small bowl, whisk together the Dijon mustard, brown sugar, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until smooth and well combined.
- Taste a tiny bit and adjust seasoning if needed—add more vinegar for tang, more sugar for sweetness, or more mustard for bite.
Coat the Chicken
- Pat the chicken thighs dry with paper towels to help the glaze adhere and prevent excess moisture in the pan.
- Arrange the thighs in a single layer in the prepared baking dish, nestled snugly but not overlapping.
- Spoon the mustard mixture evenly over each piece, coating the tops and sides so every thigh is well covered.
Bake and Baste
- Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the glaze is bubbling and deep golden. The internal temperature should reach 165°F (74°C) in the thickest part of a thigh.
- About halfway through baking, carefully baste the chicken with the pan juices by spooning some of the sauce over the tops; this builds a thicker, stickier layer of glaze.