Sweet and Spicy Mustard-Glazed Chicken Thighs
Ingredients List
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8 large bone-in, skin-on chicken thighs
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½ cup Dijon mustard
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¼ cup packed brown sugar
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¼ cup red wine vinegar
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1 teaspoon dry mustard powder
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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½ teaspoon ground dried chipotle pepper
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1 pinch cayenne pepper, or to taste
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4 cloves garlic, minced
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1 onion, sliced into rings
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2 teaspoons vegetable oil, or as needed
Instructions
Using a sharp knife, make two crosswise cuts on each chicken thigh, slicing through the skin and into the meat down to the bone. Space the cuts about an inch apart. Place the chicken thighs into a sturdy resealable plastic bag.
In a bowl, whisk together Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, chipotle pepper, and cayenne until smooth. Stir in the garlic to combine into the marinade.
Pour the marinade over the chicken thighs in the bag and massage it in, ensuring each thigh is fully coated and the marinade seeps into the cuts. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
Adjust the oven rack to the center and preheat to 450°F (230°C). Line a baking sheet with aluminum foil and lightly coat it with oil.
Spread onion rings evenly on the prepared baking sheet. Lay the marinated chicken thighs on top of the onions. Lightly spray or brush the thighs with vegetable oil, and season with extra salt and cayenne if desired.
Roast the chicken in the preheated oven until the skin is crispy, the meat is tender, and the juices run clear, about 35 to 45 minutes.
Transfer the cooked chicken and onions to a serving platter. Pour the pan drippings into a saucepan, bring to a boil, and let it simmer, stirring frequently, until the sauce has reduced by half, about 3 to 4 minutes. Skim off any excess fat from the sauce.
Drizzle the reduced pan sauce over each chicken thigh and serve immediately.
Cooking Tip
Feel free to adjust the spices to your personal taste for the perfect flavor balance.
Nutritional Information (per serving)
| 352 | Calories |
| 19g | Fat |
| 14g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 5g | 26% |
| Cholesterol 106mg | 35% |
| Sodium 765mg | 33% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 1g | 2% |
| Total Sugars 8g | |
| Protein 29g | 58% |
| Vitamin C 3mg | 3% |
| Calcium 31mg | 2% |
| Iron 2mg | 10% |
| Potassium 321mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5