Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Pat the chicken thighs completely dry with paper towels. This is crucial for getting crispy skin. Arrange the chicken thighs in a single layer in the prepared baking dish.
- In a medium bowl, whisk together the dark brown sugar, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, smoked paprika, and black pepper until smooth and well combined.
- Pour the brown sugar dijon mixture evenly over the chicken thighs, ensuring each piece is coated.
- Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The glaze should be bubbly and caramelized.
- For extra crispy skin, turn the oven to broil for the last 2-3 minutes. Watch carefully to prevent the sugar from burning.
- Remove the chicken from the oven and let it rest in the baking dish for 5 minutes. Spoon some of the extra glaze from the pan over the chicken. Garnish with fresh parsley and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Crispy Skin Tip: Make sure to pat the chicken thighs very dry with paper towels before adding the glaze. This helps the skin to crisp up beautifully in the oven.
Crispy Skin Tip: Make sure to pat the chicken thighs very dry with paper towels before adding the glaze. This helps the skin to crisp up beautifully in the oven.
