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Brown Sugar Dijon Chicken Thighs

This Brown Sugar Dijon Chicken Thighs recipe is SO EASY! Sweet, tangy, and crispy-skinned chicken thighs perfect for weeknight dinners or entertaining.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Comfort Food, Easy, Quick, Sweet and Tangy, Weeknight
Servings: 4 servings

Ingredients

For the Chicken and Marinade

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
  • for garnish fresh parsley

Instructions

Preparing and Cooking the Chicken

  • In a medium bowl, whisk together 2 tablespoons of brown sugar, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme to make the marinade.
  • Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Toss the chicken thighs in the marinade, coating each piece well. Let sit for at least 15 minutes, or up to 2 hours in the refrigerator.
  • Heat a cast iron skillet or oven-safe pan over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Avoid moving them around for a good crust.
  • Flip the chicken thighs over and transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  • Remove the skillet from the oven, sprinkle fresh parsley over the chicken thighs, and serve immediately.

Equipment

  • Cast Iron Skillet or Oven-Safe Pan
  • Mixing Bowl
  • Tongs
  • Meat Thermometer (optional)
  • Oven

Notes

  • Marinate the chicken for at least 15 minutes to enhance flavor and tenderness.
  • Use bone-in, skin-on thighs for juicier meat and crispier skin.
  • Do not move chicken while searing to achieve a golden, crispy crust.
  • Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
  • Adjust baking time if using boneless thighs or grilling instead of baking.