Sweet Savory Mustard Chicken Thighs: A Perfect Blend of Flavors!

Get ready for a flavor explosion with this sweet savory mustard chicken recipe! Marinated in a delicious blend of Dijon mustard, sugar, and apple cider vinegar, these chicken thighs are packed with savory and sweet flavors. Grill or bake to perfection, and serve with your favorite sides for a meal that’s sure to impress. Give it a try and let us know what you think in the comments below!

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0:00 Introduction
0:13 Preparing the chicken
0:30 Preparing the marinate
1:24 Marinating the chicken
2:08 Getting ready for Baking
2:39 Baking the chicken
2:50 The outcome
3:09 Plating and serving

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Music: Epidemic Sound – Straight Jacket
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Sweet Tangy mustard chicken oh my goodness guys so easy to make incredibly delicious without further Ado let’s mix them up so the first thing I’m gonna do here is grab up about eight bone-in chicken thighs and using a good sharp knife we’re gonna make two diagonal slices

Down the thigh about an inch and a half apart this is going to make the thighs bake better let that sauce sink down in and it looks kind of cool next up let’s make up our marinade with an eighth of a cup of red wine vinegar and if you don’t

Have red wine vinegar just leave it out four cloves of chopped garlic just to keep the count away if you know what I mean a quarter cup of brown sugar now I use Brown you can go ahead and use white but I like that molasses the effect

Followed by a couple of tablespoons of olive oil about a quarter cup of Dijon mustard knife using the old-fashioned classic here but you can use the Dijon of your choice a quarter teaspoon of dried mustard a head of salt about a teaspoon about a teaspoon of fresh ground black pepper

And last but not least about a quarter teaspoon of cayenne but you can use as much as you want depending on how hot you want it go ahead and grab up your spoon and mix this until everything is beautifully combined and you know you might think I’m crazy but this is

Smelling good already now our chicken is going into a Ziploc bag you can use a bowl too but I think the whole Ziploc bag thing is kind of cool makes me feel right professional and of course you guessed that we’re gonna add that marinade or sauce over top of the chicken

Give our bag a zip up if you’re using a bowl you don’t have to do anything now of course give that chicken a nice relaxing professional massage until that marinade completely covers it now I’m going to say something stupid if you’re using a bowl of course stir it after

You’re done with the meat sauce you can do a few things here you can stick it in the fridge for an hour or two or even overnight or you can do what I’m gonna do and cheat and use it right away but it’s not really a marinade it’s a sauce

Okay no matter what you’ve done it’s time to put that chicken onto a baking tray lined with some parchment paper and guys this is smelling good already it’s still raw but I’ll be dipped it does smell good then and only then I’m going to grab up my brush and brush that

Remaining sauce over top of that chicken because you simply cannot waste that and don’t forget those little clumps and whatnot of garlic that are just laying around the bowl get those on too I’m not too sure what you think guys but I think these look good enough to bake

So our thighs are going into a 450 degree Fahrenheit 220 Celsius preheated oven for about 30 35 minutes after about 30 minutes these are done and if you want to be sure stick a thermometer there it should read about 165 degrees or cut a little piece open

Make sure there’s no pink or blood in there but the juices are running clear so I think they’re done so after all that work let’s plate these up with my favorite veggie in the whole wide world some broccoli and you can do some mashed potatoes on the side too and

We have a great recipe for that and I don’t know guys don’t these look absolutely yummy and fantastic I think so anyway if you think so leave me a comment below or a like whatever you’re so inclined to do and maybe you can tell me something else

When you make up a really good dish and it looks ever so good do you not stop and admire your handiwork or take a picture I know I do maybe I’m kind of vain let me know of course you have to add some of that juice from the bottom of the pan over

Top of those thighs just to get that extra little bit of flavor guys when you cut into this you get that tanginess from the mustard that sweetness from the sugar the heat from the Cayenne the juiciness of the chicken oh my goodness it doesn’t get much better it’s like

Heaven you simply have to make this hungry for more subscribe