Another one I make fairly often during the cooler months.
Sweet Hot Mustard Chicken
Serves 4 to 6 as a main dish
10 bone-in, skin-on chicken thighs, trimmed
1/2 cup Dijon mustard
1/4 cup light brown sugar
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
1 teaspoon dry mustard powder
1/2 teaspoon chipotle powder (see note)
3/4 teaspoon cayenne pepper
4 large garlic cloves, minced
1 large onion, sliced and separated into rings
1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in the
meat. Place the chicken into a 1-gallon zip top bag.
2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard powder,
chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly combine.
Pour the marinade over the chicken in the bag, then seal the bag, pressing out
all the air. Gently massage the marinade into the meat. Place the bag in a
large bowl or on a rimmed cookie sheet, then refrigerate at least 8 hours or up
to 24 hours.
3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed baking
sheet with foil or parchment paper, then cover the pan with the slices of
onion. Place the chicken thighs on top of the onion slices, skin-side up,then
pour the remaining marinade evenly over the chicken. Sprinkle with a pinch or
two of additional kosher salt, black pepper, and cayenne pepper to taste.
4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet pan
to a heatproof surface, and using tongs, transfer the chicken to a large
serving platter. Keep warm.
5. Pour the juices on the baking sheet into a small saucepan and place over
high heat. Bring to a rapid boil, skimming the fat from the surface as
necessary, until reduced by half; roughly 5 to 8 minutes. Pour the sauce evenly
over the chicken and serve immediately with the onion slices.
