Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/3 cup Dijon mustard
- 1/4 cup brown sugar, packed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Feel free to substitute boneless, skinless thighs if you prefer, but reduce the cooking time slightly to ensure they remain juicy.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, brown sugar, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, black pepper, and dried thyme until well combined.
- Pat the chicken thighs dry with paper towels. This helps the skin crisp up beautifully.
- Place the chicken thighs skin-side up on the prepared baking sheet. Brush generously with the mustard mixture, ensuring they’re well coated.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. If you’re like me and love a little extra caramelization, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute for maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International