Grilled Brown Sugar-Mustard Chicken
Total TimePrep/Total Time: 20 min.
- 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 Facts1 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.
Jul 19, 2019
Three things I like about this recipe: Easy, quick and very good
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.
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
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!
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.
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.
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.
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.
May 26, 2015
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 :(