Sweet Hot Mustard Chicken Thighs

Sweet Hot Mustard Chicken Thighs

210
Chef John 22163

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

5 h servings 352 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

210
  1. 277 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 oni...

Most helpful critical review

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 coo...

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 oni...

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

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 an...

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 co...

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 ...

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 garli...

I suggest using Pyrex. My heavy duty baking sheet warped in the high temps and no need for foil with the lightly greased dish. This also made it easier pouring the drippings into the saucepan......

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 coo...