Sweet and Tangy Brown Sugar Lemon Chicken Thighs

Sweet crispy crust and flavorful chicken meat. Today I have an unusual experimental recipe. After making trout with a citrus-sugar glaze that my whole family loved, I decided to continue experimenting with brown sugar in hot dishes. This time the choice fell on chicken. To implement the idea, I decided to use chicken thighs. It turned out no less tasty, and most importantly — very quickly. In addition to the thighs, you can use any other part of the chicken, with or without bones.
cook time: 1h 10 min
Miles Denholm
Sweet and Tangy Brown Sugar Lemon Chicken Thighs

Nutrition Facts (per serving)

182
Calories
10g
Fat
5g
Carbs
19g
Protein

Ingredients (4 portions)

Basic:

Garlic (dry) 1 tsp
Salt to taste
Ground black pepper to taste
Lemons 0.5 pc
Grainy mustard 1 tbsp
Brown sugar 2 tbsp
Chicken thighs 800 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. You can use thighs with bone, like mine, or without. In addition, we will need half a lemon, brown sugar, French mustard beans, dry garlic, ground black pepper and salt.

Step 2

Step 2
Squeeze the juice from half a lemon. Remove the zest and grate on a coarse grater or cut into strips.

Step 3

Step 3
Combine lemon juice with grainy mustard and mix well.

Step 4

Step 4
Wash chicken thighs and dry with paper towels. Rub on all sides with salt, pepper and dry garlic. If desired, you can additionally use spices for chicken or chicken legs. Place chicken thighs, skin side up, in the bottom of a baking dish.

Step 5

Step 5
Sprinkle chicken with brown sugar.

Step 6

Step 6
Top chicken thighs with chopped lemon zest.

Step 7

Step 7
Top with lemon-mustard mixture. Place the pan in an oven preheated to 200°C for 45 minutes. If the mustard seeds start to burn and the meat is not yet ready, you can cover the pan with foil.

Additional rubrics

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