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Grilled Brown Sugar-Mustard Chicken

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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)


  • 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
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: 3 lean meat, 1 starch.

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  • Katisha
    Jul 7, 2020

    I was looking for a new twist on "same old" chicken and found this great recipe. I used spicy brown mustard and it was just right. I've also used this recipe for pork chops and was great as well.

  • Tom
    Jun 2, 2020

    I stumbled upon this when looking for a good recipe to gill boneless skinless chicken thighs. Those are great cuts of chicken to grill since they don't overcook that easily. This recipe has been perfect! Once the pandemic hit, we have been cooking in so much more than before, and I've made this recipe about once a week. My whole family loves it! And with my wife and three kids, the eight thighs is a perfect amount for us. My 11 year old son calls this "Slimy Chicken" which may not sound great, but he really loves it (as do his brother

  • blufftonnative
    Jul 19, 2019

    Three things I like about this recipe: Easy, quick and very good

  • cbachtel
    Jul 13, 2019

    I am NOT a big fan of mustard but thought this looked interesting so I tried it this evening. I used only 1/4 cup of Splenda brown sugar, but followed ingredients otherwise. I marinated the thighs (and two breasts) for about 2 hours in the sauce and didn't leave out any for basting. Both my husband and I thought this was quite good. Chicken was moist and flavorful. Might add another 1/4 teaspoon of red pepper flakes to give a little more kick but there will be a next time. Easy to put together with ingredients I have on hand. Highly recommend.

  • kimmy95620
    Apr 22, 2019

    My go to marinade for chicken thighs! I make a double batch and use it for dipping as well! I add double the red pepper flakes cause I like the extra kick. You won't be dissapointed

  • cynandtom
    Dec 2, 2018

    I followed the recipe without changes. I love the flavor of the sauce and how it clings to the chicken and gets sticky. A definite keeper! Simple and delicious!

  • rwippel
    Jun 16, 2018

    This was pretty good. I used yellow mustard. This is definitely one of those recipes that you look at and say, I don’t understand how a mixture of those ingredients are any good. It wasn’t bad. It was similar to a honey mustard and the allspice kicked it up a bit. I think the sauce would be better served as a pretzel dip. There was something about the chicken marinaded in the sauce that was a little off putting.

  • cast_iron_king
    Jun 4, 2017

    I have made this twice--once with Dijon mustard and once with yellow mustard. I liked the yellow better, but that is just a personal preference. This recipe has all the right points, it's delicious, fast, easy, and calls for kitchen staples I have right on hand. It received thumbs up at the dinner table. I'm going to try it tonight as a glaze for grilled pork chops.

  • wintermom9597
    Apr 23, 2017

    Made just as the recipe is written, using Dijon mustard. Delicious. And easy. Perfect spring/summer main dish. Will make again. And again.

  • berta0717
    Jun 27, 2015

    I followed the recipe and this was great. I used Dijon mustard instead of the yellow. It's quick easy and delicious.