Smoky Chipotle Mustard Glazed Chicken Thighs
This simple chicken dish brings together the smoky heat from chipotles in adobo, paprika, and Duke’s Smoky Chipotle Mustard, balanced by the sweetness of honey. Most of the ingredients are probably already hanging out in your pantry, so this is a good one for a mid-week dinner when you’re running low on inspo. Serve with a salad or roasted veg, throw in some mac and cheese for the kiddos, and, potentially, everyone leaves the table satisfied. Should there be any leftovers the next day, the cold, shredded chicken adds a ton of flavor to a wrap or salad.
4 tablespoons Duke’s Smoky Chipotle Mustard
1 tablespoon honey
1 clove garlic, minced
1 teaspoon cumin, ground
1 teaspoon Hungarian paprika
½ teaspoon chili powder
1 chipotle in adobo (or more if you like it spicier)
Salt and pepper, to taste
1 tablespoon olive oil
8 bone-in, skin-on chicken thighs
2 tablespoons cilantro, chopped, for garnish
Combine the first seven ingredients in a medium bowl. Remove chicken thighs from packaging and pat dry. Season both sides of each thigh with salt and pepper. Add chicken thighs to the bowl, and mix thoroughly.
Heat olive oil in a large dutch oven over medium high heat. Remove chicken from the bowl of mustard sauce, and remove excess sauce from each thigh before searing. Once the oil is hot, add chicken thighs, skin side down, in a single layer. (If it’s too much for one layer, cook in batches.) Sear the chicken well on the skin side, about 8 minutes, and then flip. Add a few spoonfuls of the mustard sauce to the pan, coating the chicken thighs, and cook through until a meat thermometer reads 165 degrees fahrenheit, about 15 minutes. Garnish with chopped cilantro, and serve.