I don�t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.
I know it�s a bit controversial, since some say you lose moisture, but any technique that's been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool �racing stripes.�
As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, �the closer the bone, the sweeter the meat,� and it�s so true. There are many ingredients you can substitute for, but bones aren�t really one of them.
Imagine a chef boning out a rack of ribs before barbecuing them, so that they�re easier to eat? �actually, don�t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!
Ingredients:
(consider all the spices �to taste� and adjust to your liking)
8-10 chicken thighs
1/2 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tsp mustard powder
1 tsp freshly ground black pepper
1 tsp salt
1/2 tsp ground dry chipotle
cayenne to taste
1 onion sliced into rings
4 cloves minced garlic