Sweet Hot Mustard Chicken Thighs - Baked Chicken Recipe
Learn how to make a Sweet Hot Mustard Chicken Thighs recipe! Go to http://foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Baked Chicken Recipe!
Category
Howto & Style
License
Standard YouTube License
I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.
I know it’s a bit controversial, since some say you lose moisture, but any technique that's been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool “racing stripes.”
As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, “the closer the bone, the sweeter the meat,” and it’s so true. There are many ingredients you can substitute for, but bones aren’t really one of them.
Imagine a chef boning out a rack of ribs before barbecuing them, so that they’re easier to eat? …actually, don’t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!
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Original recipe makes 8 servings Change Servings
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
Check All Add to Shopping List
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 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.
Learn how to make a Sweet Hot Mustard Chicken Thighs recipe! Go to http://foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Baked Chicken Recipe!
Category
Howto & Style
License
Standard YouTube License
I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.
I know it’s a bit controversial, since some say you lose moisture, but any technique that's been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool “racing stripes.”
As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, “the closer the bone, the sweeter the meat,” and it’s so true. There are many ingredients you can substitute for, but bones aren’t really one of them.
Imagine a chef boning out a rack of ribs before barbecuing them, so that they’re easier to eat? …actually, don’t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!
Ingredients Edit and Save
Watch video tips and tricks
Sweet Hot Mustard Chicken Thighs
Sweet Hot Mustard Chicken Thighs
Million Dollar Chicken
Million Dollar Chicken
Exotic Pomegranate Chicken
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Sweet Basil & Oregano Bruschetta Chicken
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Roasted Lemon Herb Chicken
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Prosciutto-Wrapped Stuffed Chicken Breasts
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Baked Honey Mustard Chicken
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Sweet and Hot Mustard Wings
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How to Measure Brown Sugar
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Sugar and Sweeteners
Sugar and Sweeteners
Types of Salt
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Freshly Ground vs. Pre-Ground Pepper
Freshly Ground vs. Pre-Ground Pepper
Cooking with Cayenne Pepper
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Garlic: Fresh Vs. Powdered
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How to Cut Onions
How to Cut Onions
Types of Cooking Oil
Types of Cooking Oil
Original recipe makes 8 servings Change Servings
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
Check All Add to Shopping List
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 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.