Sweet and Tangy Chicken Thighs

The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans.
- Ready In:
- 50mins
- Serves:
- Units:
3
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ingredients
- 1⁄3 cup yellow mustard
- 1⁄4 cup soy sauce
- 1⁄4 cup brown sugar
- 1⁄8 cup white wine vinegar
- 2 tablespoons honey
- garlic powder
- cayenne pepper
- black pepper
- 8 chicken thighs
directions
- Preheat your oven to 400 degrees.
- Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
- Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
- Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
- Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.
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RECIPE MADE WITH LOVE BY
@The Hungry Hutch
Contributor
@The Hungry Hutch
Contributor
"The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans."
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I skinned my thighs and took off as much visible fat as I could. I did 500 for 10 minutes. Although the sauce ingredients seemed a crazy mix, it was quite good; and the chicken was moist, tender and delicious. I paired the chicken with a roasted butternut squash/corn/red onion/Craisin medley that also contained cayenne pepper.Reply