What’s your favorite childhood meal? I have a few including meatloaf, chicken and dumplings, and mustard chicken. Sometimes our names for recipes aren’t universal, and mustard chicken is one of those recipes. When I mentioned it to Jon, he’d never heard of it. I must admit I’m not close to either of my parents, so I didn’t exactly want to call them out of the blue and ask for a recipe I used to love when I was 10 years old. Instead, I decided to go off my taste memories and recreate it! I have to say, it tastes like 1994, but in the best possible way.
If you aren’t sure of something called mustard chicken, I still think you’d like this. Jon and my kids are vocal opponents of mustard, and this has still become the single most-requested dinner during grilling season. I guess you can cook it on an indoor grill, but it won’t be the same. The best side for this is corn: either grill it (my family’s favorite way) or make raw corn salad (my favorite way– recipe to come later this summer!). With this chicken, I usually make both types so we’re all happy.
Total Time: 1 hour (Plus 24-hour marinade)
Difficulty Level: Easy
8-10 bone-in, skin-on chicken thighs
1 cup red wine vinegar
1 2/3 cups Sweet Baby Ray Buffalo sauce
½ cup Dijon mustard
½ cup coarse mustard
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon coarse black pepper
- Arrange the chicken thighs in a non-reactive dish (like Tupperware) for marinating.
- Add the rest of the ingredients to a quart sized mason jar, seal, and shake vigorously until well-blended. Pour over the chicken thighs, and marinate overnight.
- Fire up your gas grill. Turn it up to a little above medium.
- Once it’s heated, add the chicken thighs, skin side down. Baste with a little marinade. Close the grill, and cook for 3-6 minutes, or until some char and grill marks have formed.
- Turn the chicken over, and baste the other side with a little more marinade. Close the grill, and continue to cook for another 3-4 minutes.
- Off the grill: Using about 3 large pieces of heavy duty aluminum foil, place 2-4 thighs (depending on size) in each piece of foil. Use all the remaining marinade to cover all the thighs equally. Before the marinade spills, create a packet with each foil, and tightly seal each packet. (It is important to tightly seal so the chicken stays moist and the marinade doesn’t spill out.)
- Turn the grill down to low, and add each packet back to the grill.
- Cook on low for another 15-20 minutes.
- Remove from the grill, and allow the chicken to rest inside the packets for an additional 10 minutes before serving.
- Serve hot.