Brown Sugar Baked Chicken - Master Cookbook Recipe # 513
This Brown Sugar Baked Chicken is a delightful blend of sweet and savory that results in a beautiful, caramelized glaze. By using yellow mustard as a binder, the spices and brown sugar stick perfectly to the chicken, while the butter and broth create a rich poaching liquid that keeps the meat incredibly juicy. The smoked paprika adds a subtle wood-fired depth that balances the sweetness, making this a unique and flavorful way to serve up a classic chicken dinner.
This is recipe #513 in Tammy’s Master Cookbook.
Ingredients
- Chicken pieces (your choice: breasts, thighs, or legs)
- 1/2 cup Light brown sugar
- 3 Tbsp Yellow mustard
- 2 cups Chicken broth
- 1/2 cup Salted butter (melted)
- 1 Tbsp Smoked paprika
- 1 tsp Onion powder
- Salt & black pepper to taste
Instructions
- Coat: Rub your chicken pieces thoroughly with the yellow mustard. This acts as the perfect base for your seasonings.
- Arrange: Place the mustard-coated chicken into a 13x9x2-inch baking dish.
- Season: Evenly sprinkle the light brown sugar, salt, and pepper over the chicken.
- Add Liquid: Carefully pour the chicken broth and melted butter into the bottom of the dish around the chicken.
- Final Spice: Sprinkle the onion powder and smoked paprika over the top of everything.
- Bake: Bake uncovered at 350°F for 1 hour, or until the chicken is fully cooked through.
- Check Temp: Use a meat thermometer to ensure the internal temperature reaches at least 175°F for the best texture and safety.
Notes
Tammy’s Tips: If you don't have smoked paprika on hand, you can use regular paprika and just add a few drops of liquid smoke to the broth in the dish,it’ll give you that same wonderful smoky essence. For garlic lovers, feel free to toss in some fresh minced garlic or a dash of garlic powder! And if you're watching your calories, you can absolutely skin the chicken before cooking; the brown sugar and butter will still keep it moist and delicious.