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.”
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
72 comments:
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...
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.
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 ;-)
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!
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.
Don't fear the foam! :)
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. :-)
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.
Yes, thanks Faith for having my back!
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!
Usually up but really doesn't matter.
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!
Glad you're back, and that your Mom is doing better! Can't wait to try this new recipe; looks amazing!
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! :^)
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.
@Justin: The shiny side is suppose to be the non-stick side of the foil.
Actually regular foil doesn't have a non stick side. Unless you buy the special NS brand then that is true.
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.
Thanks but I'm good. There were no chemicals present. Just canola oil.
This looks great. I love chicken thighs (Rusty Chicken was fantastic). I was thinking that this one would be good cold, as well.
Hi, chef.
I was wondering what I can use instead of wine... buttermilk maybe?
Thank you.
There is no wine in this, just vinegar. You can you any vinegar.
Excellent! Would lowering the cooking temperature change the result or is the higher temperature necessary?
High temp is for nicer browning.
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
:)
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
i wouldn't bother brining myself.
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!
Wings!!!
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!
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!
Chef John, thank you so much for the recipe I make it today and it was so yummy.
Wonderful dish. Any tips on how to handle leftovers? I cooked up enough for three or four but I'm only one.
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
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!
I tried this recipe over the weekend. Excellent dish. Putting the thighs on a bed of onions was brilliant.
Thanks, Chef John
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.
So is everyone clear that there is no alcohol in red wine vinegar?
Yes, I drank three bottles and all I got was heartburn!
Yes, I drank three bottles and all I got was heart burn. :)
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.
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 :)
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!
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. :(
Sounds delicious... I like your blog.
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!
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!
Mine are in the fridge right now, waiting to be cooked tomorrow.. SOO excited!! :D
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!
Get a small meat thermometer! They are cheap and there's no guess work.
Ahh of course! Thank you Chef John :D
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!
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
chef john. is it ok to use leg quarters? like 4 small leg quarters instead of thighs, the store ran out of them.
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.
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
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
Lovely recipe chef John, ive used it many times now! Thanks ans keep posting, love your recipes :-)
Super good. I morphed this recipe for the BBQ. Double the marinade ingredients and head outside.
I did eliminate the chipotle and since I'm BBQing, there is no need for the onions and oil.
I'm curious, could honey be substituted for the brown sugar and if so how much honey should be used?
Chef John, a huge thank you for this recipe. You are two for two on chicken recipes this week after I also make roasted chicken per your recipe dedication to Julia Child.
One thing I did in addition to your recipe though was to take both the onions, sauce and drippings in the pan, blend them until smooth, and then reduce that down to a divine leftover sauce.
Wonderful recipe, thank you again.
Hi Chef-
Is this OK for grilling, provided I don't let flame char the sugar on the skin?
&
Can I marinade and throw in freezer for thawing later?
Hi Chef Jon I can cook so much better now thanks to you. I tell everyone I meet about your site. And brag that we eat gourmet all the time. So I have been following you for at least three years and its high time I thanked you. PS can I marinate FASTER out of the frig ? In a hurry.
Chef John is the chipotle a powder or paste its because with chipotle we are newbie here in the uk great recipe Chef even with your disobedient onion
Loved it!!! The chicken tasted amazing..! My husband loved it way too much :D
I've made this chicken probably 8 times in the last two months! Everyone LOVES it and I have friends asking me for the recipe! I recently added chopped golden potatoes with the onions under the chicken and it is so good! The juices from the chicken make the potatoes moist and the high heat caramelizes the sides. Thank you for your amazing recipes!
Learned my lesson - always listen to Chef John! Stubbornly skipped the "onion ring" step and ended up with a burnt mess on the bottom of the pan instead of those lovely pan juices. Oh well, there's always next time!
Just made this, didn't have red wine and subbed rice wine instead, worked just fine! Everyone loved it.
I'm new to cooking, a college kid who used to only make pizza rolls and poptarts. This along with the Steak Pauline video have inspired me to start cooking for myself!
Thanks Chef John!
Just left this in the fridge to marinate overnight. I don't have red wine vinegar, so I used a blend of three parts apple cider vinegar and one part balsamic. I also didn't have chipotle powder, but had whole chipotles and put two in with the marinate through a blender. I forgot to grab garlic at the grocery store earlier (oh the horror!) and so I had to improvise and use garlic powder. I then realized what I used wasn't garlic powder and that it was onion powder, so I then had to also add garlic powder. The marinate tastes good, but given the obvious changes made here it will probably turn out significantly different than the original recipe. Hope it turns out good when I roast it tomorrow :)
Hello Chef John,
I've been watching your youtube videos for a couple of weeks so I decided to start with these...definitely a winner. My children already asked when will I prepare these again!!
I’ve made this a dozen times, substituting slices of red pepper for the onion (I’m allergic), and it has turned out wonderfully. It’s so nice to find a new favourite!
Also, if anyone doesn’t have red wine vinegar in their pantry, just use leftover red wine (or even dry sherry) with a small amount of vinegar for acidity. Red wine vinegar is fairly pricy around here so I don’t always have it on hand and the recipe turns out fine with the substitution.
Your are the BEST CHEF so far based on your easy steps cooking. Thanks Chef!!!
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