Recently I found this recipe of Chef John’s over on AllRecipes.com.
I love Chef John, but he has a fondness for hot things that I just don’t enjoy. That is why when I pulled out the boneless, skinless chicken thighs and started gathering the rest of the ingredients, I ignored the cayenne and chipotle. I didn’t have red wine vinegar, but I did have apple cider vinegar. I also did not have fresh onion or garlic, but I did have the powders in my spice drawer.
I put the marinade ingredients in a seal-able dish, mixed well, and added the chicken. It resided in the fridge for 24 hours and then the drained – but not cleaned – chicken went into the oven (see NOTES).
It was Fabulous!
Sweet Hot Mustard Chicken Thighs
|Courses: Main Dish|
Serving size: 8 servings
Preparation time: 20 mins
Cooking time: 40 mins
8 large bone-in, skin-on chicken thighs
½ cup Dijon mustard
¼ cup packed brown sugar
¼ cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ 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
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).
4. 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.
5. 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.
6. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
7. 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.
8. Spoon reduced pan sauce over each chicken thigh and serve.
Used boneless, skinless thighs. Apple Cider Vinegar. NO peppers, etc.
Roasted @ 400 degrees in Convection oven.
Amount per serving
Total Fat: 19g
Saturated Fat: 5.1g
Total Carbohydrate: 13.8g
Dietary Fiber: 0.6g
I do think you could substitute pork and get a similar result. Let me know what you think!