Sweet Hot Mustard Chicken Thighs

Recipe View 5 mins Score the chicken: Using a sharp knife, make 2 crosswise slashes into the skin and meat of each chicken thigh, cutting down to the bone. Ensure the cuts are approximately 1 inch apart. Place the thighs in a large, heavy-duty resealable plastic bag. (5 minutes)

Recipe View 5 mins Prepare the marinade: In a mixing bowl, whisk together the Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper until smooth. Stir in the minced garlic. (5 minutes)

Recipe View 4 hrs Marinate the chicken: Pour the prepared marinade into the bag with the chicken thighs. Massage the marinade thoroughly into the chicken, ensuring each thigh is well-coated and the marinade is worked into the slashes. Seal the bag, removing any excess air. Refrigerate for at least 4 hours, or preferably overnight for the most intense flavor. (5 minutes + 4 hours to overnight)

Recipe View 5 mins Preheat the oven: Position a rack in the center of the oven and preheat to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly grease the foil with vegetable oil. (5 minutes)

Recipe View 10 mins Arrange and season: Scatter the sliced onion rings evenly across the prepared baking sheet. Place the marinated chicken thighs on top of the onion rings. Lightly spray or brush the chicken thighs with vegetable oil. If desired, sprinkle the thighs with additional salt and cayenne pepper for an extra kick. (10 minutes)

Recipe View 40 mins Roast the chicken: Roast the chicken in the preheated oven until the skin is beautifully browned and crispy, the meat is tender, and the juices run clear when pierced with a fork. This should take approximately 35 to 45 minutes. (35-45 minutes)

Recipe View 5 mins Make the pan sauce: Transfer the roasted chicken thighs and onions to a serving platter. Pour the pan drippings from the baking sheet into a saucepan. Bring the drippings to a boil over medium-high heat, and continue to boil, stirring frequently, until the liquid is reduced by half. This will concentrate the flavors and create a luscious sauce, approximately 3 to 4 minutes. Skim off any excess fat from the surface of the pan sauce. (5 minutes)

Recipe View Serve: Spoon the reduced pan sauce generously over each chicken thigh. Serve immediately and enjoy!