sweet hot mustard chicken thighs

Ingredients

• Servings: 8
• 8 large bone-in, skin-on chicken thighs
• 1/2 cup dijon mustard
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs


• 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.
• whisk dijon mustard, brown sugar, red vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. whisk garlic into marinade.
• 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).
• 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.
• scatter onion rings 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.
• roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• transfer chicken and onions 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.
• spoon reduced pan sauce over each chicken thigh and serve.