Sweet Hot Mustard Chicken Thighs Recipe

Sweet Hot Mustard Chicken Thighs


Sweet Hot Mustard Chicken Thighs


  • 10 largebone-in, skin-on chicken thighs
  • 1 cupDijon mustard
  • ½ cuppacked brown sugar
  • ½ cupred wine vinegar
  • 2 teaspoondry mustard powder
  • 1 ½ teaspoonsalt
  • 1 ½ teaspoonfreshly ground black pepper
  • 1 teaspoonground dried chipotle pepper
  • 1 pinchcayenne pepper, or to taste
  • 4 clovesgarlic, minced
  • 1 ½ onion, sliced into rings
  • 2 teaspoonsvegetable oil, or as needed



  1. Using a sharp knife, cut the skin and the meat of each of the chicken thighs into 2 slashes crosswise, cutting to the bone. Cuts should be about an inch apart. Transfer thighs into a heavy resealable 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. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil. Move a rack to the center position in oven.
  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, 30 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, 4 to 5 minutes. You may skim excess fat from pan sauce.
  8. Put a spoon reduced pan sauce over each chicken thigh and serve.