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Sweet Hot Mustard Chicken Thighs
Sweet Hot Mustard Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
300 minutes
Transform chicken thighs with a tangy-sweet mustard marinade for an unforgettable flavor. Marinate 4 hours or overnight for maximum deliciousness.
Ingredients:
  • 8 large bone-in, skin-on chicken thighs
  • 0.5 cup Dijon mustard
  • 0.25 cup packed brown sugar
  • 0.25 cup red wine vinegar
  • 1 teaspoon dry mustard powder
  • 1 teaspoon freshly ground black pepper
  • 0.5 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
Instructions:
  • Score each chicken thigh skin and meat with 2 crosswise slashes using a sharp knife, cutting down to the bone, about 1 inch apart. Place thighs into a sturdy resealable plastic bag.
  • Combine Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl. Whisk until smooth, then stir in minced garlic to create the marinade.
  • Massage the delicious marinade over the chicken thighs in a bag to ensure every inch is coated. Seal the bag and let it marinate in the fridge for at least 4 hours (or overnight for maximum flavor infusion).
  • Position the rack in the center of the oven. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly grease the foil.
  • Spread a layer of onion rings on the baking sheet. Arrange the chicken thighs on top of the onions. Lightly coat the thighs with vegetable oil using a spray or brush, then season with extra salt and cayenne pepper to taste.
  • Roast the chicken in a hot oven until the skin is golden brown, the meat is tender, and the juices run clear, for about 35 to 45 minutes.
  • Place the chicken and onions on a serving platter. Pour the pan drippings into a saucepan and bring to a boil. Cook, stirring frequently, until the drippings are reduced by half, about 3 to 4 minutes. Skim off any excess fat from the sauce.
  • Drizzle the thickened pan sauce over the succulent chicken thighs and plate to serve.

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