These chicken thighs are full of so many different flavors. They come out perfectly in the oven and if you cook the thighs with skin on, the skin will get super crispy and delicious. Chicken thighs are super tender and juicy which is one of the main reason I make them often. They do have more fat vs the regular chicken breast but the flavors are on point!
When I was in culinary school, my instructors said one of the most over cooked proteins was chicken. Especially chicken breasts. They don’t have a lot of fat and if they are overcooked, there isn’t much turning back. Chickens thighs you have a little more wiggle room.
These thighs are delicious. You can marinade the thighs if you want for more flavor but you don’t have too. Either way they come out delicious.
Soy & Brown Sugar Chicken Thighs
6-8 chicken thighs, skin on
1/2 cup light brown sugar
2 T Dijon mustard
3 T olive oil
2 T lite soy sauce
5 garlic cloves, minced
1 T lime juice
1/2 T chili powder
1/2 T paprika
2 t cumin
2 t garlic powder
2 t onion powder
Directions: Preheat oven 400. In a medium bowl add in all above ingredients besides chicken. Set aside for 30 minutes to enhance flavors.
On a large baking sheet cover with foil and then with parchment paper. Lay out the chicken thighs. Brush the sauce over the chicken evenly. Place in the oven for 35-40 minutes depending on the size of the thighs. Chicken should read 165 on instant read thermometer. Remove from oven when done and let rest a few minutes before serving.
Note: If you want to marinade the thighs, reserve some of the sauce to brush on the chicken, take the rest of the sauce and add to a shallow dish with the chicken and marinade 4 hours or overnight. Before baking brush with reserved sauce and enjoy.