Sweet Hot Mustard Chicken Thighs

Sweet Hot Mustard Chicken Thighs

Meat and Poultry Chicken Chicken Thighs

When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.

Servings per recipe: 8
Calories per serving: 352
Preparation time: 20m
Total cooking time: 5h

Ingredients:


  • 8 large bone-in, skin-on chicken thighs
  • 1/2 cup Dijon mustard
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground dried chipotle pepper
  • 1 pinch cayenne pepper, or to taste
  • 4 cloves garlic, minced
  • 1 onion, sliced into rings
  • 2 teaspoons vegetable oil, or as needed

Directions:


  • 1   Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
  • 2   Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
  • 3   Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
  • 4   Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
  • 5   Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
  • 6   Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
  • 7   Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
  • 8   Spoon reduced pan sauce over each chicken thigh and serve.

Nutrion facts:


Total Fat 19g 29%
    Saturated Fat 5.0g  
Cholesterol 106mg 35%
Sodium 765mg 31%
Potassium 321mg 9%
Total Carbohydrates 13.8g 4%
Dietary Fiber 0.6g 2%
Protein 29.1g 58%
Sugars 8g  
Vitamin A 200IU  
Vitamin C 3mg  
Calcium 31mg  
Iron 2mg  
Thiamin 0mg  
Niacin 13mg  
Vitamin B6 0mg  
Magnesium 29mg  
Folate 14mcg