Sweet Hot Mustard Glazed Chicken Thighs

I'm always looking for easy chicken marinade recipes. Seriously, marinating some chicken in the fridge and throwing them on the grill or baking them is one of the easiest ways to make dinner during the week. So when I saw this recipe for Sweet Hot Mustard Glazed Chicken, I made it the very next day. It's got the perfect blend of sweet, tangy, and spicy. We devoured our chicken in a few minutes flat, and Dr. Sweetpea told me to keep this recipe in a safe place. I didn't get a chance to take a picture of our chicken, but I'm posting the recipe on my blog so we can always reference it on here.

Sweet Hot Mustard Glazed Chicken

(Source: www.kitchme.com)

8 large bone-in, skin-on chicken thigh

1/2 cup dijon mustard

1/4 cup brown sugar, packed

1/4 cup red wine vinegar

1 tsp dry mustard powder

1 tsp salt

1 tsp black pepper, freshly ground

1/2 tsp ground dried chipotle pepper

1 pinch cayenne pepper, or to taste

4 clove garlic, minced

1 onion, sliced into rings

2 tsp vegetable oil, or as needed

Place chicken in a heavy duty resealable plastic bag. Whisk together dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Mix in garlic. Pour marinade into the bag and massage into the chicken, coating each thigh thoroughly. Seal the bag and refrigerate for at least 4 hours or overnight for best flavor. 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 grease the foil. Scatter onion rings on prepared baking sheet. Place chicken on top of onion rings. Spray or brush thighs with vegetable oil and sprinkle with additional salt and cayenne pepper, if desired. Roast chicken for 35 to 45 minutes or until the skin is browned, meat is tender, and the juices run clear.

Transfer chicken and onions to 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 off any excess fat and spoon reduced pan sauce over each chicken thigh.