Pro Tips and Variations
- If the glaze is reducing too quickly or darkening near the edges, loosely tent with foil for the last few minutes to prevent burning.
- For a deeper caramelized finish, switch the oven to broil for 1–2 minutes at the end, watching closely so the sugar doesn’t burn.
- Add a pinch of red pepper flakes or cayenne for a sweet‑and‑spicy version.
- Swap apple cider vinegar for lemon juice for a slightly brighter, citrusy glaze.
Storage, Freezing, and Reheating
- Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
- For longer storage, place chicken and some sauce in a freezer‑safe container or bag and freeze for up to about 3 months.
- Reheat in a covered dish at 350°F (175°C) for 15–20 minutes, or until hot, adding a splash of water or broth if the sauce seems too thick.
FAQ
Can I use bone-in, skin-on thighs?
Yes. You’ll likely need to increase bake time to around 35–45 minutes at 400°F; check for an internal temperature of 165°F and nicely caramelized skin.
Is this very sweet?
It’s sweet‑savory with noticeable tang from the Dijon and vinegar. You can reduce the brown sugar slightly if you prefer a less sweet glaze.
Can I make this on a sheet pan with vegetables?
Yes—add sturdy vegetables like potatoes, carrots, or green beans around the chicken and toss lightly with oil and a bit of the glaze, roasting until both the chicken and vegetables are tender.
What’s the best way to tell if it’s done?
Use a meat thermometer in the thickest part of a thigh; it should read 165°F (74°C), and the juices should run clear.
Can I substitute another mustard?
Whole‑grain mustard works well; yellow mustard will be milder and less complex, so consider adding a bit more vinegar or seasoning to balance.
Conclusion and Call to Action
Brown Sugar Dijon Chicken Thighs deliver juicy meat under a glossy, sweet‑tangy mustard glaze, all from one pan and about half an hour in the oven. It’s an easy, pantry‑friendly dinner that pairs well with simple sides and reheats beautifully.
When you share this recipe on your blog, invite readers to rate it, mention whether they used boneless or bone‑in thighs, and share what sides they served. Encourage them to save or pin it so they always have a reliable, flavor‑packed chicken thigh recipe ready for busy weeknights and meal prep.