When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.

  • 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.

  • Spoon reduced pan sauce over each chicken thigh and serve.

Cook's Note:

Consider all the spices 'to taste' and adjust to your liking.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

352 calories; 19 g total fat; 106 mg cholesterol; 765 mg sodium. 13.8 g carbohydrates; 29.1 g protein; Full Nutrition

Reviews (562)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Another winner from Chef John. Marinated for 24 hours. Amazing flavors and VERY moist. Did NOT get a chance to taste the onions since my husband snarfed them all. Next time I will double the onions for sure! Read More

Most helpful critical review

Rating: 2 stars
How odd I didn't like this one bit. The recipes by chef john usually become a family fave. It was plenty spicy and sorta resembled a wasabi taste which I hate. Maybe if I omitted the dry mustard powder it should be okay. Read More
737 Ratings
  • 5 star values: 579
  • 4 star values: 124
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
Another winner from Chef John. Marinated for 24 hours. Amazing flavors and VERY moist. Did NOT get a chance to taste the onions since my husband snarfed them all. Next time I will double the onions for sure! Read More
Rating: 5 stars
After reading through the reviews I decided to bake mine in 2 cast iron skillets. I believe the key to not having burnt onions it to bake this in a dish and not on a baking pan and being sure to place the onions UNDER the chicken. I put a heavy layer of onions on the bottom (I think I used almost 3 onions.) Drizzled them with a little olive oil & seasoned with salt & pepper before continuing. Then after everything was in the frying pans I filled in the spaces between the chicken with cut up red potatoes. Baked covered at 400 degrees for about 45 minutes then removed the foil and baked a few minutes longer to get that golden color. It was delicious. Read More
Rating: 5 stars
This was excellent! I'm not a big Dijon mustard fan. But this was really good! I would definitely do it again! I didn't have red wine vinegar and used apple cider vinegar. Didn't have cayenne and used red pepper flakes. I'm usually a purist to sticking to the recipe as written. But I'm broke! So buying additional stuff just wasn't happening this week! Read More
Rating: 5 stars
I suggest using Pyrex. My heavy duty baking sheet warped in the high temps and no need for foil with the lightly greased dish. This also made it easier pouring the drippings into the saucepan....also... double the onion...... Absolutely Delicious! Read More
Rating: 5 stars
Absolutely delicious! My family loved this dish! Very easy to prepare too. Read More
Rating: 5 stars
Made this recipe for my family with boneless skinless chicken thighs and they just loved it - we left out the chipotle and cayenne due to personal preference. They raved over the onions and couldn't stop talking about it! Definitely be making this again! Read More
Rating: 5 stars
This was a perfect chicken dish...first off - thighs. You can't do better than tender juicy thighs. The seasoning was out of this world and it imparted such a wonderful crusty finish. Try this. You will NOT be disappointed! Read More
Rating: 4 stars
My whole family really liked it! Very tasty sweet and not too spicy! Thanks! Read More
Rating: 5 stars
Awesome recipe! It was the first of many receipes tried from Chef John of Food Wishes. I didn't change a thing except to add an extra onion and a little more garlic. We're big onion and garlic in my family. My picky father gave it 2 thumbs and 2 toes up:) Read More