Description

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, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong m

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

Steps

1. 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.
2. 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.
3. 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).