Sweet Mustard Chicken Thighs

  • virevixa Posted: 01/07/10
    Worthy of a Special Occasion

    Hubby and I both love this recipe, and I love how easy it comes together. One bit of advice, though: I do most of my grilling on an indoor grill over the stove, and have found that this works better to grill the chicken first and then either use the sauce as a dipping sauce, or just top the cooked chicken with it. If made as directed on an indoor grill, you'll spend a lot of time scrubbing burned sauce off your grill pan!

  • LindaT Posted: 06/22/09
    Worthy of a Special Occasion

    YUM!! I used boneless skinless breasts and instead of brown sugar, I used brown sugar splenda. I grilled this on my new grill pan and it was terrific. It tasted good hot or cold. I served this with the warm balsamic potato salad, also from this site. I actually got this recipe from the cookbook, but wanted to come here and review it. Two excellent recipes from the book from two I tried. I can't wait to try more!

  • BeckiSue Posted: 10/09/09
    Worthy of a Special Occasion

    This was very good. I will definitely make again, especially due to how easy it was. Have to like mustard a lot to enjoy this recipe. I'm going to try dijon mustard next time.

  • smellgar Posted: 09/21/09
    Worthy of a Special Occasion

    This recipe is just awesome, especially considering how easy it is. I used thighs for a change of pace, but I think chicken breasts would also be great. Served with Warm Potato Salad for a great combo.

  • PacNWTallie Posted: 04/14/10
    Worthy of a Special Occasion

    Fantastic! I cheated however. I used pre-cooked grilled chicken breast strips, sliced them into bite sz pcs and cooked this on the stove top. I served it w/jasmine rice and a Normandy Blend of steamed veggies. EXCELLENT! It's a keeper for sure.

  • avivaleah Posted: 09/02/11
    Worthy of a Special Occasion

    I loved the taste of this sauce. I grilled the chicken with a little salt and pepper and added the sauce in the final minutes of cooking. I made boneless chicken breasts and drumsticks. I preferred the flavor with the dark meat better.

  • huntinghorseman Posted: 12/02/12
    Worthy of a Special Occasion

    Super simple, super quick and lots of flavor. I chose this recipe because it was getting late and it was extremely easy to prep. I used a generic spicy brown mustard, let the chicken sit in the mixture for a wee bit and threw it on the grill. I thoroughly enjoyed it!


More From Oxmoor House