Spicy Brown Mustard Chicken Recipes

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SWEET HOT MUSTARD CHICKEN THIGHS



Sweet Hot Mustard Chicken Thighs image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h

Yield 8

Number Of Ingredients 12

8 large bone-in, skin-on chicken thighs
½ cup Dijon mustard
¼ cup packed brown sugar
¼ cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper, or to taste
4 cloves garlic, minced
1 onion, sliced into rings
2 teaspoons vegetable oil, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 351.6 calories, Carbohydrate 13.8 g, Cholesterol 105.9 mg, Fat 19 g, Fiber 0.6 g, Protein 29.1 g, SaturatedFat 5.1 g, Sodium 764.8 mg, Sugar 7.9 g

GRILLED BROWN SUGAR-MUSTARD CHICKEN



Grilled Brown Sugar-Mustard Chicken image

I came up with this recipe in college and it's been a household staple ever since. It's a snap to throw together with ingredients I have on hand. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1/2 cup yellow or Dijon mustard
1/3 cup packed brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
8 boneless skinless chicken thighs (about 2 pounds)

Steps:

  • In a large bowl, mix mustard, brown sugar, allspice and pepper flakes. Remove 1/4 cup mixture for serving. Add chicken to remaining mixture; toss to coat., Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SPICY BROWN MUSTARD CHICKEN



Spicy Brown Mustard Chicken image

Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.

Provided by ShadowB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h15m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
½ cup spicy brown mustard
½ cup Italian seasoned bread crumbs
¼ cup butter, melted
2 tablespoons lemon juice
2 tablespoons water
paprika to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  • In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  • Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.5 g, Cholesterol 97.9 mg, Fat 17.2 g, Fiber 1.4 g, Protein 28.8 g, SaturatedFat 8.6 g, Sodium 793.8 mg, Sugar 1.2 g

SPICY BROWN MUSTARD CHICKEN



Spicy Brown Mustard Chicken image

Adapted from a recipe by ShadowB on allrecipes.com. Very mustardy - if you don't really like mustard, you may not like this.

Provided by DrGaellon

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/2 cup spicy brown mustard
1 tablespoon honey
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
2 tablespoons butter, melted
2 tablespoons lemon juice
2 tablespoons water
paprika, to taste

Steps:

  • Preheat oven to 350°F Lightly grease a baking dish.
  • Blend mustard with honey. Brush the chicken breast halves on all sides with the honey mustard. Stir the bread crumbs, parmesan and garlic powder together in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  • In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  • Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

Nutrition Facts : Calories 309.6, Fat 12.7, SaturatedFat 5.7, Cholesterol 96.4, Sodium 901, Carbohydrate 17.3, Fiber 1.8, Sugar 5.7, Protein 31.1

GARLIC MUSTARD CHICKEN



Garlic Mustard Chicken image

An easy chicken marinade recipe made with garlic, mustard and olive oil. Whole30 and Paleo Dinner Idea.

Provided by Julie Clark

Categories     Main Dish

Time 20m

Number Of Ingredients 4

2 pounds boneless skinless chicken breasts
1/2 cup spicy brown mustard
1/2 cup olive oil
2 teaspoons minced garlic

Steps:

  • In a small bowl, mix the mustard, oil and garlic together.
  • Place the chicken in a Ziploc bag, or a plastic container with a lid. Pour the mustard marinade over the chicken and let it marinate in the fridge overnight, or at least for 6 hours.
  • Preheat the the grill to 400 degrees Fahrenheit. Place chicken on on the grill and cook for about 6-10 minutes on each side, or until the internal temperature reaches 165 degrees F.
  • Serve the chicken alongside vegetables.

Nutrition Facts : Calories 374 kcal, Carbohydrate 1 g, Protein 34 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 95 mg, Sodium 310 mg, ServingSize 1 serving

SPICY HONEY-MUSTARD CHICKEN



Spicy Honey-Mustard Chicken image

Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts (about 2 large chicken breasts) or 4 4-ounce chicken cutlets
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup whole wheat bread crumbs
1/2 teaspoon dried thyme
Olive oil mister or nonstick pan spray
1/4 cup Dijon mustard
2 teaspoons honey
1 tablespoon light mayonnaise
1/4 to 1/2 teaspoon hot sauce (such as Frank's or Tabasco)

Steps:

  • To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
  • To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPICY BROWN MUSTARD RECIPE



Spicy Brown Mustard Recipe image

A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.

Provided by Joshua Bousel

Categories     Condiments and Sauces     Condiment

Time P4D

Number Of Ingredients 9

1 cup white wine vinegar
3/4 cup brown mustard seeds
2 teaspoons Kosher salt
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Water, as needed

Steps:

  • Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
  • Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

Nutrition Facts : Calories 36 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 211 mg, Sugar 0 g, Fat 2 g, ServingSize makes about 1 1/2 cups, UnsaturatedFat 0 g

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