Sweet Hot Mustard Chicken Thighs

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Description

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

  • 8 large bone-in, skin-on chicken thighs
  • ½ cup Dijon mustard
  • ¼ cup packed brown sugar
  • ¼ cup red wine vinegar
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ 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

  1. Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife
  2. cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
  3. Whisk Dijon mustard
  4. brown sugar
  5. red wine vinegar
  6. mustard powder
  7. salt
  8. black pepper
  9. ground chipotle pepper
  10. and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
  11. Pour marinade into bag over chicken thighs and massage marinade into chicken
  12. coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
  13. 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.
  14. 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.
  15. Roast chicken in preheated oven until the skin is browned
  16. meat is tender
  17. and the juices run clear
  18. 35 to 45 minutes.
  19. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan
  20. bring to a boil
  21. and continue boiling
  22. stirring often
  23. until drippings are reduced by half
  24. 3 to 4 minutes. Skim excess fat from pan sauce.
  25. Spoon reduced pan sauce over each chicken thigh and serve.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 5 hrs

Servings: 8

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