Ingredients: |
Ingredients: 8 large bone-in, skin-on chicken thighs
1 tsp salt
½ cup Dijon mustard
1 tsp ground black pepper
¼ cup packed brown sugar
½ tsp ground dried chipotle powder
1 tsp dry mustard powder
1 pinch cayenne pepper, or to taste
4 cloves garlic, minced
¼ cup red wine vinegar
1 onion sliced into rings
2 tsp vegetable oil, or as needed
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Directions: |
Directions: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 450º. 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.
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.
**I find this recipe also works well on a pork loin. |
This recipe for Sweet Hot Mustard Chicken Thighs is from