Sweet Hot Mustard Chicken Thighs Recipe - Allrecipes.com
Sweet Hot Mustard Chicken Thighs Recipe
27 Photos
Sweet Hot Mustard Chicken Thighs
See how to make baked chicken thighs with a sweet, hot mustard glaze. See more
  • READY IN 5 hr

Sweet Hot Mustard Chicken Thighs

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    5 hrs

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Consider all the spices 'to taste' and adjust to your liking.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2013

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!

 
Most Helpful Critical Review
Nov 25, 2013

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.

 
Jul 02, 2013

Absolutely delicious! My family loved this dish! Very easy to prepare too.

 
Jun 25, 2013

My whole family really liked it! Very tasty, sweet and not too spicy! Thanks!

 
Feb 03, 2014

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!

 
Aug 04, 2013

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!

 
Jul 16, 2013

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!

 
Mar 01, 2014

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:)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 765 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Sweet Hot Mustard Chicken Thighs

See how to make baked chicken thighs with a sweet, hot mustard glaze.

Baked Honey Mustard Chicken

See how to make the perfect weeknight chicken recipe.

Sweet and Hot Mustard Wings

Sweet and hot mustards make these a tasty alternative to regular wings.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States