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, Im sure it will work with any cut of chicken. By the time this is done, it doesnt 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.
Sweet Hot Mustard Chicken Thighs Ingredients
8 large bone-in, skin-on chicken thighs
cup Dijon mustard
cup packed brown sugar
cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
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
How to Make Sweet Hot Mustard Chicken Thighs
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 wine 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 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.
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 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, 3 to 4 minutes. Skim excess fat from pan sauce.
Spoon reduced pan sauce over each chicken thigh and serve.
Sweet Hot Mustard Chicken Thighs Nutritions
Calories: 351.6 calories
Carbohydrate: 13.8 g
Cholesterol: 105.9 mg
Fat: 19 g
Fiber: 0.6 g
Protein: 29.1 g
SaturatedFat: 5.1 g
ServingSize:
Sodium: 764.8 mg
Sugar: 7.9 g
TransFat:
UnsaturatedFat:
Sweet Hot Mustard Chicken Thighs Reviews
After reading through the reviews, I decided to bake mine in 2 cast iron skillets. I believe the key to not having burnt onions it to bake this in a dish, and not on a baking pan, and being sure to place the onions UNDER the chicken. I put a heavy layer of onions on the bottom (I think I used almost 3 onions.) Drizzled them with a little olive oil & seasoned with salt & pepper before continuing. Then after everything was in the frying pans, I filled in the spaces between the chicken with cut up red potatoes. Baked, covered, at 400 degrees for about 45 minutes then removed the foil and baked a few minutes longer to get that golden color. It was delicious.
Another winner from Chef John. Marinated for 24 hours. Amazing flavors and VERY moist. Did NOT get a chance to taste the onions since my husband snarfed them all. Next time I will double the onions, for sure
This was excellent Im not a big Dijon mustard fan. But this was really good I would definitely do it again I didnt have red wine vinegar and used apple cider vinegar. Didnt have cayenne and used red pepper flakes. Im usually a purist to sticking to the recipe as written. But Im broke So buying additional stuff just wasnt happening this week
I suggest using Pyrex. My heavy duty baking sheet warped in the high temps and no need for foil with the lightly greased dish. This also made it easier pouring the drippings into the saucepan....also... double the onion...... Absolutely Delicious
Absolutely delicious My family loved this dish Very easy to prepare too.
Made this recipe for my family with boneless, skinless chicken thighs and they just loved it - we left out the chipotle and cayenne due to personal preference. They raved over the onions and couldnt stop talking about it Definitely be making this again
This was a perfect chicken dish...first off - thighs. You cant do better than tender, juicy thighs. The seasoning was out of this world, and it imparted such a wonderful, crusty finish. Try this. You will NOT be disappointed
My whole family really liked it Very tasty, sweet and not too spicy Thanks
Awesome recipe It was the first of many receipes tried from Chef John of Food Wishes. I didnt change a thing except to add an extra onion and a little more garlic. Were big onion and garlic in my family. My picky father gave it 2 thumbs and 2 toes up:)
Marinated for 6 hrs. using boneless, skinless thighs. Between Chef Johns comment and another reviewer, I figured they would work fine. Trouble is, cooking time should be adjusted. Boneless cook faster than bone-in. I took the thighs out earlier than what the recipe called for (could tell they were done) but they were still a bit dry. I was also expecting more flavor pop with the ingredients of the marinade. Might give it another whirl with bone-in.
We have made this recipe several times, its now one of my absolute favorite meals. The onions alone are spectacular. The sauce created would make an old shoe taste delicious. I make it as is, no changes. If I could give it 6 stars, I would.
This came out perfect. Had 7 ppl for dinner, normally would not try something new on guest but I was confident it would be good. Rave reviews from all. Full of flavor and so moist. I followed the directions exactly, which one should always do with Chef John. He knows what hes doing.
I tried this first with bone-in skin-on thighs, without chipotle powder (which I did not have) and thought it was outstanding I marinated overnight, baked, and could have licked the pan. Today, I am using bone-in skin-on chicken breasts (with the chipotle I might say) and the aroma is driving me out of my mind. CJ you rock This has to be the best chicken recipe ever
I made this precisely as written and it was a big hit with my family - now in the top of the chicken rotation. Please adhere to the recipe if you are going to review it, Chef John is a pro who consistently comes through.... if you dont go making goofy substitutions to his well constructed recipes.
Let me start this by saying that I am not a cook. I ruin the easiest of meals. I did not ruin this meal and my husband was THRILLED with the outcome. The marinade was super easy to make and when I didnt have something on hand (crushed chipotle peppers, for example) I just substituted something I thought was similar (like paprika). So good. We will be making this again and again. Thanks for the awesome and budget friendly recipe
I made this recipe earlier this week, and the only changes made were using white vinegar with 1 Tbsp balsamic vinegar added instead of red wine vinegar, as I didnt have red wine vinegar. Also used 1 tsp of the liquid chipotle sauce as I dont have the powdered chipotle. It was very easy to put together and I left it to marinade 4 hours. The chicken browned perfectly, the meat was juicy, and the sauce made with the marinade plus onion and cooking juices was AWESOME. I must emphasize that there is NOT a strong mustard taste as the other ingredients and meat juices blend all the flavours together. This is one of the best oven-baked chicken recipes I have ever made and will definitely make it again.
Excellent, just perfectly delicious. Skipped the chipotle because I didnt have it and only had four hours to marinate, and was still an amazing dish. Cant wait to make it again and marinate for longer. Thanks for sharing
Followed it exactly and it was amazing Spicy Had wild rice and asparagus with it Very good
Tastiest chicken recipe we have ever tried. Definitely a family favorite. We will be doing this one again.
I did my usual seat-of-the pants version, tossing the marinade ingredients right into the bag. No brown sugar so I used white sugar plus a teaspoon of Chinese dark soy sauce to get that molasses taste into the marinade. I mulched all the ingredients in the bag until the sugar dissolved and put the chicken into the bag. I refrigerated it overnight and all the next day and made it last night. Wow, a lot of taste for such simple ingredients. I baked mine for 1 hour at 375 degrees without onion rings and got mahogany-brown chicken pieces that were spicy, sweet, juicy, and tender. I might reduce oven temp to 350 next time. It gave off a lot of fat.
My daughter and I loved it, especially how the onions gave the chicken even more flavor, and they were delicious too. I will making this a lot.
This was quick and everyone loved it, even my 9 year old The flavor is amazing and not too sweet, spicy, but that is adjustable and the flavors just go so well together. We will be making this regularly I used thighs with no skin or bone and as a time saver, I did not marinate, but it was wonderful without it, I cant imagine how marinating would increase the flavor. Give this one a go More people need to give this a try. No pic was attached cause we ate it all
Followed the recipe as provided -- LOVED it and will make it again Perfect blend of sweet and spicy; something about the Dijon mustard makes this recipe extra yummy. I suggest first trying the original recipe and then increasing the sweet or spicy to taste. For me, I will slightly increase the spicy by adding hot sauce of some sort to the marinade. Keeper
First time Ive written a review. This is absolutely delicious...the family raved about it. Even our picky eater loved it. This is the best chicken Ive ever eaten. We will definitely be serving this often. I used part skin on thighs and part skin off, both with bone in. We preferred the skin off. The skin didnt add anything to taste and too much grease. Thanks Chef John.
Fantastic flavors Ended up in the marinade for about 8 hours which seemed to suit my wife and I just fine. Made Sarahs Rice Pilaf and small tossed salad as a side. I wonder how this would be grilled. May be my next experiment :)
We loved this chicken, although I confess I used bone-in breasts with skin instead of the thighs. The breasts stayed nice and juicy and the meat was extremely flavorful in spite of the fact I forgot to add the garlic to the marinade (and added garlic powder on the meat instead) and also forgot the onions What a forgetful day it was But dinner was yum in spite of it I marinaded the meat for 5 hours and roasted some chunked Yukon golds with a bit of olive oil and herbs off to the side of the meat, in the same pan. It was all done at the same time...perfect Thanks for a great recipe
Like the marinade a lot I might want to try grilling it next time.
This is my go-to chicken marinade Ive been making it for a few years now. It gets rave reviews every time. I use boneless, skinless thighs and marinade overnight. I also use balsamic vinegar in place of the red wine. This works w/out the chipotle powder, but it adds a great element to the flavor profile, so add it if you can We typically make these on the grill. I used this recipe for a party last night - 4x the marinade for 55 thighs Id say one batch of marinade is enough for up to 15 small boneless, skinless thighs. Enjoy
This was delish. I removed the top layer of skin on my bone in chicken thighs only because I have baked them before with the skin on for other recipes and found it to be to greasy/fatty. After following the rest of the recipe exactly as it reads, I was really pleased and surprised by the results. The chicken was moist and the reduced pan sauce was so flavorful I made jasmine rice to go with it and went great with the onions and chicken. I gave this five stars because the recipe is perfect for me just the way it is. We dont normally use these types of flavors with most of our cooking so it was a nice change of pace. Just the perfect amount of spicy and sweet. Do try this one
Made it with pork chops, adjusted amounts for five pork chops, reduced the chipotle and omitted the cayenne. It was really good. Served with buttered noodles and sauted cabbage (in butter with onions). I have to try it with chicken (and a nice creamy coleslaw).Thanks Chef John. I will continue making this. If I dont want to turn on the oven, I can always grill it indoors or outdoors, with grilled onions as well. Anyway, GREAT
I cant express how good these chicken thighs are. I let the chicken marinate for about 24 hours. I also added the extra salt and cayenne to the top before baking and baked for about 40 minutes. I had no issues with the onions burning and the pan sauce was AMAZING and worth the extra few minutes. Served this with the Lemon Basmati rice recipe from this site and some veggies. Looking forward to the leftovers tonight
LOVED THIS RECIPE EASY AND VERY DELICIOUS .....INSTEAD OF RED WINE VINEGAR I USED BALSAMIC VINEGAR SERVED WITH A SIDE OF RICE
Only change I made was using boneless and skinless thighs. Marinated over night and grilled on the grill Everyone wanted the recipe. Its a keeper.
I hate being one of those who change the recipe and rate ite it, but I did and I am. I used chicken leg quarters (19 cents a pound, who wouldnt?). Also used a 13"x 9" Pyrex dish, made the pour easier and doubled the garlic, you can NEVER have too much garlic
Awesome taste. I did not get to marinade it for 24 hours, but started early am. I also used crushed red pepper flakes in place of the hot peppers. This was SUPERB
Wow, these were awesome Double the onions for sure and I would cut down the salt just a tad bit. The only alternate change I made was to use a teaspoon of canned chipotle peppers.
Yum I marinated all day and instead of roasting them in the oven, we bbq since summer is coming to an end. Very tasty and moist. A nice balance of heat and sweetness. :) As always, you dont disappoint Chef John
This was excellent and smelled divine I only marinated for about 4-5 hours and it was still well-flavored. No changes made- or needed All I plan to do differently next time is let it marinate longer. Paired very well w/rice pilaf and roasted parm broccoli. And a beer Thanks, Chef John
Wonderful flavor after marinating for only two hours I can only imagine how good it would be if Id had the time to marinate for six hours. This does not taste like mustard. All of the ingredients blend together for a wonderful, slightly spicy flavor. I will definitely make this again (I used boneless chicken thighs)
This was awesome. But I didnt bake at 450 I baked for 70 min at 400.. The onions caramelized, and the onions went on top at serving. It was moist and so delicious. Will definitely make again. Thank you Chef John.
Tried a variation of this 1/4c each Maple syrup,Red wine vinegar, and spicy brown mustard.have used this on thighs in oven, Boneless/skinless thighs in cast iron skillet, and also tried as wing sauce. All were great.
This was a good recipe it was something different that I normally would make It had to be pretty good I received zero complaints at dinner lol Next time i will use a bit less garlic it was a tad to much for my taste All and All it was pretty tasty
This was a really good recipe. It comes out juicy and really browned and was very appealing. My husband wowed at the presentation. I followed it exactly and will be doing it again. We like things spicy though. I think it can be modified for anyones taste though.
I marinated this overnight and made it for lunch today. Huge hit. I made it exactly as written. My husbands only complaint: "Next time, please make more." And like some others have suggested, I will double the onions.
This was the perfect recipe. Not too spicy and not too sweet. I substituted apple cider vinegar for red wine and used chilli powder in place of the chipotle. I also used 1/3 cup of brown sugar for a little extra sweetness. This will definitely become a family favorite
Not bad
This was delicious used boneless skinless thighs will use skin on and bone in next time
How odd, I didnt like this one bit. The recipes by chef john usually become a family fave. It was plenty spicy and sorta resembled a wasabi taste which I hate. Maybe if I omitted the dry mustard powder, it should be okay.
Disappointing. I followed the recipe exactly, including bone-in, skin-on thighs marinated overnight. There was way too much fat, and the thighs didnt cook thoroughly. (I used a temperature probe and took the chicken out when the probe hit 165F, well after 45 minutes; turns out, only that one thigh was thoroughly done. And with bone-in, it took forever to finish the thighs in the microwave.) Im usually cooking for one (unless theres company), and I planned to package the leftovers for later meals. With that in mind, Id make changes next time: boneless skinless breasts or thighs; then refrigerate cooked chicken and onions; cook juice to reduce it, then chill it; scrape the fat off once the juice cools (easier than skimming the hot fat), then add a spoonful of the chilled juice in the microwave as I heat some of the chicken for a meal. But I dont think I loved the marinade enough to use this recipe as is. The marinade was spicy, but I think Id like it sweeter.
My husband LOVES THIS Me too.
I make this using bone-in skin-on breasts. Comes out great. Im still working on adjusting the cooking time so that my onions dont get too blackened to eat, though, something is awry in my substitutions. 2 breasts is probably rendering enough fat & water to replace 8 thighs, but 4 breasts is too much food, soo...still working on my perfect middle ground. Thanks for sharing
Loved the flavors but hated the cooking method. I made this receipe exactly as directed in the Chef John Video but baking in the foil covered pan turned out to be a big mess. My oven was covered in hot grease and the house filled with smoke before the cooking time was over. I had to finish off the chicken in the microwave, air out the house and clean the oven. Next time I will cook on the grill.
I made this for my family and it was an instant favorite. My wife and daughter could not stop saying how delicious the chicken was the entire meal. I left out the cayenne pepper because my wife doesnt like spicey foods but after eating we think we will try again with the cayenne next time.
Yummylicous
The very best chicken thigh recipe ever I can always count on Chef Johns recipes to delight family and friends. But most especially me I didnt make any changes to the recipe. It was perfect as written. Try it.
Weve made this one many many times- it is delicious I usually double the sauce and serve over rice.I have adjusted a few things along the way- I reduce the black pepper to 1/4 tsp, Skip the oil (its got enough with the skin) and add a bit more garlic. Dont skip the chipotle- it adds so much flavor And it really does need to marinate overnight. I cook it in a Pyrex pan for easy cleanup.This recipe works great with bone in skin on chicken breasts as well.
I was looking for something different to do with chicken thighs and found this recipe. It was fantastic. My fianc isnt a fan of Dijon mustard but said it made the dish. I was afraid it might be too spicy for me but it wasnt at all and I loved the onions. Ill definitely be making this one again.
Aah Chef John youve done it again. This chicken was sooooo good. I used a whole chicken that I butterflied and marinated overnight. If you are trying to impress someone with your awesome cooking abilities, this is the perfect recipe.
I made this last summer off of Chef Johns website and just found the recipe here. Let me tell you I do not like thigh meat but this recipe made me a convert I will be making this again.
Love this recipe Easy to make; love the flavor, and the onions were amazing. Even my husband, who generally leaves the onions for me, really enjoyed them. My toddler enjoys this also, which is a huge plus. Have made a couple of times already and will be making again this weekend
This recipe was amazing I was a little nervous making this recipe bc Im not a huge fan of dijon mustard but I am so glad I did. Turned out great.
I have made the recipe many times. My family and friends love it I use this marinade on chicken breasts and salmon. It has been a hit
OMG This is the best thing Ive made. The sauce is so good. I started making it to keep in the fridge for everything. Weve tried it on everything. This will not disappoint.
I first made this for a friend and I. He went back for seconds, a rarity with my cooking. (Hmpf) Making it a second time tonight just for myself. Just popped it in the oven a couple minutes ago and the place already smells great. I recommend this to everyone who likes a little sweet heat.
Wow, was this good. First thing my DH said was " put this on our list & dont lose it. Easy & delicious, what more could one ask for.
These were so easy, moist and delicious. I happened to have the chipotle pepper as I use it in my rib rub and thought it was an important element in the smoky "heat" against sweet. If I didnt, I think I would have used smoked paprika and more cayenne. FYI, the sharp mustard flavor dissipates with cooking. I made the marinade in the morning, cleaned the thighs and left just a "square" of skin on the top and let them marinate all day. I toyed with grilling them but glad I tried them exactly as specified. Even the onions underneath them were a nice accompaniment. I did boil the marinade and brushed them once at the end. Im glad I did as I didnt really have enough pan drippings and it made it easier. I might do them on the grill but think I would do them in a pan with the onions. A definite keeper Thank you
This was just ok for us. I followed the recipe exactly and after 40 minutes at 450, the oven started smoking so I turned it down to 375 for another 20 minutes or so (I think I almost set my oven on fire) It basically took almost an hour to get them done but I guess I had really big chicken thighs. I was disappointed in the lack of flavor even after I marinated the chicken for over 24 hours. I added a bunch of seasoning to the gravy we used to drizzle over the chicken so that helped. Thanks for the recipe but I probably wont make this again.
I rarely do chicken thighs because of the fat factor, but this recipe with that marinade is out of this world This is my third time making this recipe and I am speechless. This recipe is the ultimate high. I substituted the dried chipotle pepper for Sriracha sauce and it was divine
Have made this several times and always comes out great. Have a batch in the fridge marinating right now. Good stuff
Very good flavor combo...hot, sweet, mustard. Yummy I doubled the onions and upped the heat. Thanks
This was delicious and so easy As soon as I put it in the oven, it smelled so good
Im rating this low mostly because the chicken was incredibly dry. I will be trying this recipe one more time since the first time I made it with white wine vinegar instead of red. DO NOT DO THIS Hoping these will be better if I follow the recipe and reduce cooking time. Will re-rate once I try this again
This is a great recipe. We followed the recipe exactly.
Loved this Followed recipe exactly as John said - love the video and his sense of humor This is a definite keeper - mustard flavor mellows and is not over-powering Love the onions with it - and the foil makes super easy clean up. Didnt use such a high oven and it still cooked in same time & browned beautifully We have this often - only thing I do different is slice up a bunch more onion and only skim the fat (if there is any) from the pan - other wise I dont bother reducing. My husband, who doesnt really like dark meat loves this recipe too and he says the guys at work are jealous of his left overs lunch
Yum, yum will make this again I loved this recipe, I love mustard so this was a no brainer, I made the marinade early in the morning, left it all day and cooked it tonight. I loved the onions on the bottom, the sauce cooked over them and it was a nice glaze. I didnt have any chipotle so I didnt add that, but I dont think it hurt it a bit. This is a keeper for me Oh also, I didnt have any red wine vinegar so I used rice wine vinegar it was soooooo good
Great flavor I used boneless skinless and it was pretty darn good
My husband LOVED this. Said it is one of the best things Ive ever made. I did not bother with the sauce, only used half the chipotle pepper and no cayenne. The flavor was amazing but not spicy - it would be fine for kids. The onions were a bonus - so delicious.
Oh my goodness This was so delicious I stayed true to the recipe except for upping the onions to two based on the reviews. Everything else I kept exactly the same. This marinade is out of this world and I cant wait to use it with chicken breast and other cuts of meat. Thank you so much for this recipe. I will be making this many times over.
This was REALLY good. Definitely a keeper.
Just made this tonight, best mustard chicken recipe Ive tried. :)I made one subsitute (didnt have the dried chipotle pepper so used dried habanero spice).
Another great recipe... followed as directed just omitted chipotle. Will become a regular in my home
One of my favorite chicken dishes EVER And I make chicken several times a week. The onions are AMAZING. I put as many slices onions as I can under the chicken and elsewhere around the pan too. No such thing as too many. This recipe is so flavorful.
Absolutely delicious. I marinate the chicken overnight and I have had rave reviews from family and friends. Have made this several times since discovering the recipe and never get tired of it. Highly recommend.
Wonderful recipe Marinated thighs for 24 hours. Great flavor, thighs were tender and moist. Best of all, my husband loved the meal, and wanted me to make it again the following week
This is probably my favorite recipe from Chef John. The first time I made these, I made myself sick from eating too many. They are amazing
This was absolutely delicious, just perfect amount of mustard + spice. I didnt even reduce the sauce, just discarded it, but the chicken was perfectly moist. I served with honey roasted potatoes and green beans, good all around
From the first time I tried this, everyone loved it including my picky eaters. They always look forward to it. This is now my go to chicken recipe. I didnt have enough Dijon mustard and so I used 1/4 cup Dijon and 1/4 cup regular mustard. Still came out great. Because I have a thing for hot food, added a little extra chilli which gave it even more kick. Will continue making this.
This is the best chicken I have ever tasted in my life. Hands down. I made it as directed, however my local grocery store did not have chipotle pepper. Didnt matter. Was outstanding anyway. Me, my husband and two picky eater little boys all cleaned their plates. This will be my go-to chicken recipe from now on.
EXCELLENT My only change was to divide the marinade and use it for basting. The onions were awesome
This has a wonderful aroma So so good.
Delicious
This was so much better than I expected I was just looking for something different and this was great.
Trying not to cook same old chicken dish. Tried this recipe today, was so delicious. Will definitely make again.
Ive made this a few times for my family and it was a huge hit They cant believe that I made it. Making this again tomorrow for dinner. Easy and delicious.
Awesome Turned out perfect.
Loved this chicken - it was really easy & cooked up nicely in the time allotted. I will make it again. Thanks, CJ - another good meal, as usual
I havent even cleaned the dishes up and stopped to write this review. SUPERB I followed the recipe except I removed the skin from the chicken thighs and trimmed as much fat away as I could. We followed someone elses suggestion and cooked everything on top of the broiler pan w/a foil lined pan underneath for easier clean up. The meat was tender and very flavorful. Yes, I did marinate it overnight. The onions were wonderful and my 13 & 11 yr old boys even ate them. The house smells amazing too. Thanks Chef John
Family loved these Omitted the hot peppers due to kids and still amazing
I used boneless skinless thighs and this was great
0 Comments