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Sweet Hot Mustard Chicken Thighs

Sweet Hot Mustard Chicken Thighs

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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.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

Valorie
39
9/11/2013

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!

sraepenn
27
7/2/2013

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

CookKay
21
6/25/2013

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