Spicysweetmustardchicken 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

SWEET AND SPICY CHICKEN



Sweet and Spicy Chicken image

Make and share this Sweet and Spicy Chicken recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Thigh & Leg

Time 6h15m

Yield 4 chicken, 4-5 serving(s)

Number Of Ingredients 7

2 lbs chicken thighs
3/4 cup chili sauce
1/2 cup spicy barbecue sauce
3/4 cup packed brown sugar
1 (1 1/3 ounce) envelope dry onion soup mix
1/8 teaspoon cayenne pepper
1 tablespoon peanut oil

Steps:

  • Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
  • Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
  • Cover and cook on low for 6-7 hours.
  • Serve over hot, cooked rice.

SWEET 'N' SPICY CHICKEN



Sweet 'n' Spicy Chicken image

My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 to 2 tablespoons canola oil
1-2/3 cups chunky salsa
1/2 cup peach preserves
Hot cooked rice

Steps:

  • Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.

SWEET & SPICY CHICKEN



Sweet & Spicy Chicken image

This recipes comes from me trying to "fix" another recipe on the site but it ended up being a whole new recipe. I think it turned out very well, and It's something we really enjoy. Make it as sweet or spicy as you like by messing with the amounts of brown sugar (not the molasses!) and chili flakes. Enjoy! This recipe includes sauce for rice but be careful, if you cook it too long the chicken will soak up the sauce fast, if your looking for more of a sticky glaze, cook it a little longer and leave the lid off during most of the cooking. I have only made it sticky without the vegetables added, so if your worried about overcooking, wait to add or cook them separately. I would also suggest chopping into pieces when raw and pan frying the chicken to help seal it some so it doesn't break down as much when cooking. I would be wary reducing the amount of water to reduce cooking time, as it changes the flavor, and not for the better IMHO.

Provided by Michelle_My_Belle

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 -2 lb boneless skinless chicken breast, cooked and chopped into large chunks
6 ounces frozen mixed vegetables (I like carrots, broccoli and water chestnuts)
2 garlic cloves, minced (or 2 tsp minced jarred garlic)
1/2 cup apple juice
2/3 cup brown sugar
4 tablespoons ketchup
1 -2 teaspoon red pepper flakes (to taste)
1 1/4 cups water
1/4 cup soy sauce
1 teaspoon beef base (or beef bouillon granules)
1/8 cup cider vinegar, plus
2 1/2 teaspoons cider vinegar
1/2 teaspoon dark molasses
1/4 teaspoon pepper

Steps:

  • Place all sauce ingredients in a large chefs pan or anything large with a lid.
  • Cook on medium heat, stirring constantly, until slightly bubbly and combined.
  • Add chicken and vegetables, if desired, Stir to coat.
  • Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.
  • I like it served over rice.

EASY SWEET AND SPICY CHICKEN



Easy Sweet and Spicy Chicken image

Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks, undrained
1-1/3 cups orange marmalade
1 cup picante sauce
1 teaspoon chili powder, divided
1-1/4 pounds boneless skinless chicken breasts, cut into strips
1 large green pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon canola oil
Hot cooked rice
Minced fresh cilantro

Steps:

  • In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.

SWEET AND SPICY GRILLED CHICKEN BREASTS



Sweet and Spicy Grilled Chicken Breasts image

Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY FRIED CHICKEN RECIPE BY TASTY



Spicy Fried Chicken Recipe by Tasty image

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

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