Servings: 4 | Prep Time: 10 mins | Cook Time: 25–30 mins | Total Time: 40 mins
Juicy boneless chicken thighs baked in a sweet-and-tangy glaze that caramelizes beautifully in the oven. Perfect for weeknights yet elegant enough for guests.
📝 Ingredients
6 boneless, skinless chicken thighs (about 900g / 2 lbs)
3 tbsp Dijon mustard
3 tbsp brown sugar
1 tbsp olive oil
1 tbsp apple cider vinegar
2 garlic cloves, minced
½ tsp smoked paprika
Salt & black pepper, to taste
Fresh thyme or parsley, for garnish (optional)
👩🍳 Instructions
Preheat the Oven – Heat to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
Make the Glaze – In a small bowl, whisk together Dijon mustard, brown sugar, olive oil, apple cider vinegar, garlic, smoked paprika, salt, and pepper.
Coat the Chicken – Arrange chicken thighs in the baking dish. Spoon the glaze evenly over each piece, ensuring they’re fully coated and nestled snugly.
Bake – Cook for 25–30 minutes, basting once halfway through, until the chicken is cooked through and the glaze is bubbling and caramelized.
Serve – Garnish with fresh thyme or parsley, if desired, and serve hot.
Notes & Tips
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15–20 minutes.
Serving Ideas: Pair with mashed potatoes, roasted vegetables, or steamed rice for a satisfying dinner.
Flavor Twist: Swap smoked paprika for regular paprika for a milder flavor, or add a pinch of cayenne for heat.
If you’d like, I can also write a cozy, blog-style intro for this recipe so it reads like a warm kitchen story before the ingredients list. That would match the tone you’ve been using in some of your other dishes. Would you like me to do that?