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Hot Mustard Marinated Chicken Thighs

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
300 min
SERVINGS
8 servings
Dinner
Hot Mustard Marinated Chicken Thighs
Ingredients
  • 8 large bone-in, skin-on chicken thighs
  • 1/2 cup Dijon mustard
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine 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
Instructions
1
Make two parallel cuts across the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Place the thighs in a heavy, resealable plastic bag.
2
Combine 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 the marinade mixture.
3
Pour the marinade mixture into the bag over the chicken thighs and massage it into the chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal the bag and refrigerate for at least 4 hours or overnight for optimal flavor.
4
Preheat your oven to the correct temperature. Move a rack to the center position in the oven and line a baking sheet with aluminum foil, lightly oiling it.
5
Arrange onion rings on the prepared baking sheet. Place the chicken thighs on top of the onion rings and spray or brush them with vegetable oil; sprinkle additional salt and cayenne pepper if desired.
6
Roast the chicken in the preheated oven until the skin is browned, meat is tender, and juices run clear. Cooking time may vary.
7
Transfer the chicken and onions to a serving platter. Pour pan drippings into a saucepan, bring it to a boil, and continue boiling, stirring often, until the drippings are reduced by half. Skim excess fat from the pan sauce.
8
Spoon the reduced pan sauce over each chicken thigh and serve.