Ingredients:

  • 2.5 lbs bone in, skin on chicken thighs
  • 1/2 cup (100g) packed brown sugar
  • 1/3 cup (80ml) apple cider vinegar
  • 2 tbsp (30g) Dijon mustard
  • 3 tbsp (45ml) soy sauce
  • 1/4 cup (60ml) olive oil
  • 1 tbsp (7g) smoked paprika
  • 1 tbsp (9g) garlic powder
  • 1 tsp (3g) onion powder
  • 1 tsp (2g) freshly cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Whisk the base. In a large glass bowl, combine the brown sugar, apple cider vinegar, Dijon mustard, soy sauce, and olive oil. Note: Whisk until the sugar is mostly dissolved and the mixture looks uniform.
  2. Incorporate the aromatics. Stir in the smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
  3. Prepare the protein. Pat the chicken thighs dry with paper towels. Note: Dry skin allows the oil based marinade to stick better.
  4. Immerse the chicken. Place the thighs into a large resealable bag and pour the marinade over them.
  5. Chill and infuse. Refrigerate for at least 2 hours. Until the meat feels firm and the skin has darkened slightly.
  6. Preheat the surface. Set your grill or skillet to medium high heat.
  7. Sear the skin. Place chicken skin side down first. Note: This renders the fat immediately, preventing sticking.
  8. Flip and finish. Cook for 7-8 minutes per side. Until the internal temperature hits 165°F and the juices run clear.
  9. Rest the meat. Transfer to a warm platter and cover loosely with foil.
  10. Final check. Let it sit for 5 minutes. Until the fibers relax and the juices redistribute.