Recipe by Chef John
"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."
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bone-in, skin-on chicken thighs
packed brown sugar
red wine vinegar
dry mustard powder
freshly ground black pepper
ground dried chipotle pepper
cayenne pepper, or to taste
onion, sliced into rings
vegetable oil, or as needed
Another winner from Chef John. Marinated for 24 hours. Amazing flavors and VERY moist. Did NOT get a chance to taste the onions since my husband snarfed them all. Next time I will double the onions, for sure!
Marinated for 6 hrs. using boneless, skinless thighs. Between Chef John's comment and another reviewer, I figured they would work fine. Trouble is, cooking time should be adjusted. Boneless cook faster than bone-in. I took the thighs out earlier than what the recipe called for (could tell they were done) but they were still a bit dry. I was also expecting more flavor 'pop' with the ingredients of the marinade. Might give it another whirl with bone-in.
Absolutely delicious! My family loved this dish! Very easy to prepare too.
My whole family really liked it! Very tasty, sweet and not too spicy! Thanks!
Made this recipe for my family with boneless, skinless chicken thighs and they just loved it - we left out the chipotle and cayenne due to personal preference. They raved over the onions and couldn't stop talking about it! Definitely be making this again!
This was a perfect chicken dish...first off - thighs. You can't do better than tender, juicy thighs. The seasoning was out of this world, and it imparted such a wonderful, crusty finish. Try this. You will NOT be disappointed!
Awesome recipe! It was the first of many receipes tried from Chef John of Food Wishes. I didn't change a thing except to add an extra onion and a little more garlic. We're big onion and garlic in my family. My picky father gave it 2 thumbs and 2 toes up:)
This was excellent! I'm not a big Dijon mustard fan. But this was really good! I would definitely do it again! I didn't have red wine vinegar and used apple cider vinegar. Didn't have cayenne and used red pepper flakes. I'm usually a purist to sticking to the recipe as written. But I'm broke! So buying additional stuff just wasn't happening this week!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Hot Mustard Chicken Thighs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 171
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