Monday, June 3, 2013

Sweet Hot Mustard Chicken Thighs – Good to the Bone

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:
(consider all the spices “to taste” and adjust to your liking)
8-10 chicken thighs
1/2 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tsp mustard powder
1 tsp freshly ground black pepper
1 tsp salt
1/2 tsp ground dry chipotle
cayenne to taste
1 onion sliced into rings
4 cloves minced garlic
vegetable oil for the pan and top of chicken

View the complete recipe

58 comments:

Faith said...

There's no garlic in your ingredients list! Which I'm only pointing out because then it means I'll end up almost forgetting to add it too...

edward said...

Hey CJ, glad you're back and hope everything is well. You made me smile with the raining men comment, and laugh at the embarrassing moment of perhaps caressing the chicken a bit too much when someone enters the room. Thanks for that. My girlfriend's taking a nap here, and you can't tell her I said this because it would be weird, but outside of perhaps my brothers, father and nephews, I've never told another man I missed him. Glad you're back. And I asked you once if you can make the perfect bread stick, or Chateaubriand would be cool. Ciao from SA.

Gretchen inNOLA said...

Garlic in post, second to last. I have some giant chicken legs thawing, was wondering what to do with them. Now I know! I love when you get all exotic with chicken ;-)

Luna kaden said...

I think its whatever YOU feel like is the right amount! I'm a cook too and depending on how much garlic you like is up to you!

Roberto said...

Thighs are the best part of the Chicken. You can abuse them quite a bit, yet they won't dry out or over cook. Plus, they re-heat better than any other piece. I'm a breast man, but not when it comes to chicken.

inchrisin said...

Don't fear the foam! :)

indy31male said...

Welcome back Chef John. I am happy to hear that your mother is doing better.

Now if you don't mind, I think I have some Sweet Mustard Chicken to start cooking. :-)

Faith said...

I always adjust garlic to my tastes, I just meant that if it's not in the ingredient list, I'm likely to forget it entirely. But I see it's been added, so crisis averted.

Chef John said...

Yes, thanks Faith for having my back!

Justin Lim said...

Chef John, whenever you line a baking pan with foil... shiny side up or down? (I always try to look carefully, but not sure if the lighting is playing tricks on my eyes.) Thanks!

Chef John said...

Usually up but really doesn't matter.

Dan and Hilary said...

Don't call it a comeback, teachin' cooking for years...

Still culinary king of the one-liners Chef John, funny post!

Think I might to have to try this one, looks like a fantastic chicken dinner. Glad to have you back!

Sandra FromMontreal said...

Glad you're back, and that your Mom is doing better! Can't wait to try this new recipe; looks amazing!

Damon Brown said...

From the other comments I am happy to hear family is doing better... but I also took a hiatus from your site due to some pesky Dr asking me to lose a few pounds (what does he know anyways?) and my obsession with your recipes doesn't allow me to just window shop..if I see I must try it out! Anyways I got in the mood for fried chicken (as I planned to totally cheat on my diet)and low and behold I came across this recipe instead. I had to try it out and man oh man I am so glad I did! My 9 year old asked for seconds and my fiance' who hates eating close to the bone couldn't help herself. Very delicious chicken and I only marinated for 4 hours (again I thought I was frying chicken tonight) but can only imagine what an overnight soak would do! I paired it with some rainbow Swiss chard that I boiled briefly, then got a saute' pan going with one diced shallot and diced ham. Threw the chard in there mixed it around it it was time to eat! Awesome recipe! I will be back on a regular basis because just like this I know there are healthy recipes on here...just have to dig a bit! :^)

jules said...

Thanks for this recipe. I'm always on the look out for quick, easy and reasonably healthy recipes for week day cooking.
I really enjoy your humour and recipes[just wish you used metric measures]
Julie from down under.

Splendid said...

@Justin: The shiny side is suppose to be the non-stick side of the foil.

Chef John said...

Actually regular foil doesn't have a non stick side. Unless you buy the special NS brand then that is true.

Aaron said...

Chef John can I gift you a refillable pump oil sprayer so I don't ever have to be upset by the sight of the chemical-laden aerosol one in the video? =)

I know, I know.. I need to lighten up.

Great video! Thank you for what you do.

Chef John said...

Thanks but I'm good. There were no chemicals present. Just canola oil.

Eric Eligator said...

This looks great. I love chicken thighs (Rusty Chicken was fantastic). I was thinking that this one would be good cold, as well.

lee said...

Hi, chef.
I was wondering what I can use instead of wine... buttermilk maybe?
Thank you.

Chef John said...

There is no wine in this, just vinegar. You can you any vinegar.

William Lynn said...

Excellent! Would lowering the cooking temperature change the result or is the higher temperature necessary?

Chef John said...

High temp is for nicer browning.

lee said...

oops I don't know where my head was when I watched that video :/ sorry chef and thank you for answering... yes, vinegar (duh, li :D)
love your youtube channel btw
:)

asd said...

Just tried it, let the chicken marinate overnight, tasted excellent. Sweet and spicy, I really didn't taste the mustard. Do you think brining the chicken would of been a good idea?

Thanks

Chef John said...

i wouldn't bother brining myself.

Yvonne.Liu said...

I made this for dinner today. And it was DELISCIOUS! I have to admit that I ate more than I intended to... the onions at the bottom of the dish was just amazing. Thank you Chef John!

Jude said...

Wings!!!

Luba Podolsky said...

Not only does this look amazing but you made me laugh out loud. You're the best Chef John, can't wait to try this out!

lisa0116 said...

Chef John,
Thank you for another great recipe! I buy the 10 pound bags of leg quarters. This recipe is great for the thighs and I use your peanut butter and pepper jelly recipe on the drumsticks. yeah, that other recipe is so great too that you really need to do it on drumsticks instead of wings. LOL! My husband and son prefer that one on drumsticks..it's a more meat kinda thing. LOL!

foreverandone said...

Chef John, thank you so much for the recipe I make it today and it was so yummy.

Ron Williams said...

Wonderful dish. Any tips on how to handle leftovers? I cooked up enough for three or four but I'm only one.

Ferdous A said...

Hi Chef,
What could be an alternative for the rice wine vinegar? I cannot use it since it contains alcohol (even though it will evaporate during the cooking process!!).
any suggestions for an alternative?
thanks

Hugo Taljaard said...

Yes chef John, please tell us how you keep your pans so clean, I clean mine with vinegar and lemon juice but it doesnt work that well, I just started to buy decent kitchen equipment, because of all this great videos. Ps: On my way to go get the ingredients!

Mark Anderson said...

I tried this recipe over the weekend. Excellent dish. Putting the thighs on a bed of onions was brilliant.

Thanks, Chef John

Dave said...

I've tried a variation on this with balsamic vinegar, and it turned out great. So that might be an option if you don't want to use red wine vinegar.

Also, I've got to say, I love how the onions turn out in this recipe. They're really sweet and delicious, and go great with the chicken.

Chef John said...

So is everyone clear that there is no alcohol in red wine vinegar?

Steve Kennedy said...

Yes, I drank three bottles and all I got was heartburn!

Steve Kennedy said...

Yes, I drank three bottles and all I got was heart burn. :)

joe seuck said...

Chef John, I was surprised by your reflection in the bowl, proved that you actually do the ingredient mixing. I would have thought you had a bunch of C school interns doing your bidding, like those French Prima Donna Michelin chefs.

BrokenOrchid said...

THANK U ! I hate chicken and my family loves it. Thanks to your chicken recipes we can enjoy it together. The rusty chicken was my fav but now it's this one! I loved it and so did the hubby and kids :)

mdb139 said...

My wife and I made this a couple weekends ago for the family. We too love the rusty chicken recipe, but wanted to try this for a change of pace.

We had planned on baking as shown, but our grocer was out of "whole" thighs, so we used boneless skinless thighs instead, and ended up grilling.

The flavors were great, and entirely kid friendly. The chipotle we have is very hot, so we used about 1/8 tsp and omitted the cayenne, which was perfect for our family. Next time if grilling I will reserve some marinade for basting, but next time we'll hopefully be able to roast in the over per your intent.

Thanks for yet another great recipe Chef John! I tell everyone that will listen about you and Food Wishes!

Alice said...

Totally making this tonight!! THANKS

On a side note, Can you make your facebook account into a facebook BLOG/PAGE instead of a personal account? That way we normal folk could follow your page and get all the wonderfully interesting posts you put up. :) I was hoping you were on Pinterest too but you're not. :(

Dárvini Aranes Fook said...

Sounds delicious... I like your blog.

S/V Blondie-Dog said...

Greetings Chef!

I'll has 'ya knows 'dat I done made me a boat load of chiken' thighs and 'dem gurls were delish!

And I'll also has 'ya knows 'dat I also done served these gals up wit' sum' steamed rice and 'sum Fabada beans 'dat I done heated up from out of a can.

(hint, hint, hint!)

Thanks! Your 'da best!

Dacymay said...

My boyfriend and I made this last night. We followed the recipe to the tee. It was so delicious! 5 out of 5! The chicken was extremely moist and had a wonderful flavor. Spicy but not too spicy and it surprisingly didn't taste too much like mustard. Chef John I live listening to your voice! My boyfriend and I both agree that you have a very soothing voice. And I love your subtle humor. We both think you're very funny. Keep up the good work!

Hutli said...

Mine are in the fridge right now, waiting to be cooked tomorrow.. SOO excited!! :D

Hutli said...

I'm worried I won't cook them long enough. I bought chicken thighs with the drumstick attached so I just cut the drumsticks off and only used the thighs. I marinated the drumsticks in my own bbq marinade tonight and I gave them about 20 min on 440F and then about 10 min on grill because the skin didn't crisp up even though I put oil on them. But they were undercooked, so I had to put them back in and give them more time. I didn't think they needed that long? Is my oven just not as good? Anyway I really hope it'll work out tomorrow.. Definitely giving the thighs about 45 min tomorrow!

Chef John said...

Get a small meat thermometer! They are cheap and there's no guess work.

Hutli said...

Ahh of course! Thank you Chef John :D

monasuz said...

I made this chicken tonight and it was a huge hit! Great recipe!
I had a few small potatoes and some carrots I cut in chunks, tossed in a bit of oil, seasoned and I stuck them in there as well just to use them up.
I let bake for 45 minutes on 450 and they were perfectly done. They were not extra large thighs but not small ones either..
My husband ate 3 thighs!
I put in marinade about 10 in the morning, and into the oven about 6. Thighs and sauce were outstanding, as well as the few veggies.
(I used 6 large cloves of garlic)

Quick an easy cleanup too! Win Win!

Eric Parker said...

Thighs are the best part of the Chicken.through your recipes i made a great chicken recipes for dinner last night .thanks for share this recipes Chicken Recipes for Dinner

genesis said...

chef john. is it ok to use leg quarters? like 4 small leg quarters instead of thighs, the store ran out of them.

Sandy said...

This chicken was perfectly moist and flavorful. I was surprised at how much the sharp vinegar and mustard flavors mellowed during cooking. I made this with oven-roasted potatoes, which worked out perfectly because those also require a very hot oven.

Anthony Jordan said...

Enjoying your videos! I am going to use my marinater that came with my FoodSaver. You think it will be just as good? Thanks for posting so many great recipes for us! Jenn

Anthony Jordan said...

Enjoying your videos! I want to make this chicken today. Thought I'd use my FoodSaver marinating bowl. You think it will taste just as good with that?

Thanks for all these great videos! We are enjoying them! Jenn

Christine Peart said...

Lovely recipe chef John, ive used it many times now! Thanks ans keep posting, love your recipes :-)