Grilled Brown Sugar-Mustard Chicken Recipe
- 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)
- 1. 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.
- 2. 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. Yield: 8 servings.
1 chicken thigh with 1-1/2 teaspoons mustard mixture: 224 calories, 9g fat (2g saturated fat), 76mg cholesterol, 597mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 22g protein Diabetic Exchanges: 1 starch, 3 lean meat.
Reviews for Grilled Brown Sugar-Mustard Chicken
"I followed the recipe and this was great. I used Dijon mustard instead of the yellow. It's quick easy and delicious."
"I followed this recipe to a T and it was terrible. The only thing we could conclude it tasted like was potpourri. After reading other reviews I'm not sure if I did something wrong somewhere or what the case was, but this was not good - all household members agreed, which doesn't happen often in our home -ESPECIALLY with Taste of Home recipes - this is one of the FEW that hasn't worked out and been delicious :("
"Made this yesterday for Memorial Day weekend picnic. Everyone loved it. I followed the recipe to the letter and so glad I did. I will be making this for any picnic we go to over the summer and for us here at home. So easy and delish!!!! Thank you for the great recipe."
"I tried this last night, but being alone now, had to make adjust it for myself. I had a nice turkey thigh in the freezer and used it. The only changes I made were to add some crushed garlic, and a bit of hot sauce to add to the heat of the chilies. I left the skin on the thighs, and of course had to cook it longer, and was done on the BBQ, but it turned out perfect. Was wonderful with a basic salad I quickly drummed up. Great easy recipe. Thanks a bunch."
"Great tasting quick sauce for chicken. Used yellow mustard, and I didn't think the mustard taste was overwhelming at all."
"Wonderful! Made it with yellow mustard. Flavorful and easy to assemble when you don't have time to marinate ahead of time."
"Simple and delicious. Made it with yellow mustard and it was great. My mom also tried it with Dijon and we didn't like it nearly as much. Yellow mustard is the way to go. Also I used the extra sauce to baste as I grilled the thighs."
"Delish! I made this with boneless, skinless chicken breasts on the grill."
"Delicious from the oven. I will try grilling next time."
"This was a tasty recipe. I would probably try grilling the chicken instead of broiling next time. The mustard was a bit prominent, but I think grilling may seal in the other flavors a little better."
"I was a little leary with all the mustard but.....WOW! This marinade is fantastic! Even a friend of mine who hates mustard liked it. I used boneless skinless thighs. Definitely a keeper!"
"Great recipe for the grill!"
"Great and so simple to prepare!"
"This was great. I made two extra chicken breasts and cut them up to put on top of our salads a few days later. I LOVE cooking once but really twice!"
"The sauce was the star of this dish with its mustard base, sweet brown sugar, and warmth from the allspice and red pepper. My family thought it was a really unique flavor combination and would be a great alternative to grilled barbecue chicken."
"Agree with everyone else--very quick and easy to prepare and tastes delicious. I threw in some garlic but otherwise followed the recipe."
"SO delicious and easy!! The whole family loved it!"
"wonderful, I broiled mine and served it with pasta salad and fruit salad, nice and quick for after school"
"I received my Taste of Home magazine today and made this tonight after church. It was very simple to prepare and went from stove to table in minutes. I used Dijon mustard and added a half teaspoon of garlic powder along with the allspice, which when coupled with the red pepper flakes, nicely complimented the richness of the chicken thighs. I grilled them on a grill pan which straddles the stove burners (be sure to open a few windows and turn on a fan for the smoke). In order to finish completely cooking the thighs, I placed them in a baking dish, covered with foil, and then inside 350 degree toaster oven while I assembled the rest of my meal. I served them with rice and a salad. The reserved sauce was a nice addition. Even my picky 5 year old found them pleasing. I husband and I agreed this dish was very suitable for serving to guests. I will definitely make this recipe again!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.