Grilled Brown Sugar-Mustard Chicken

Name: Grilled Brown Sugar-Mustard Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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)

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

Ingredients

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)

Directions

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.

Originally published as Tangy Carolina Chicken in Taste of Home April/May 2014

Reviews

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Average Rating:

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.
PegWI

May 26, 2015

Easy, moist.
jiljilsch

May 26, 2015

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 :(
cam2112

May 25, 2015

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.
Dougie55

May 20, 2015

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.
dschultz01

May 16, 2015

Great tasting quick sauce for chicken. Used yellow mustard, and I didn't think the mustard taste was overwhelming at all.
justmbeth

May 16, 2015

Wonderful! Made it with yellow mustard. Flavorful and easy to assemble when you don't have time to marinate ahead of time.