We’re at that time of year when the weather is still summery but you know cold weather is just around the corner. It makes me long for June when summer was still stretched out in front of me. I saw a recipe and it reminded me of long, hot summer days. I decided to make Spicy Sweet Chicken Thighs with Dijon Sauce and see how we liked them. I’ve promised to be honest about what I cook and this is one of those meals! It was so disappointing!
I’ve been on a spicy/sweet kick lately. While I want things that are sweet (can you say chocolate?) I also want that spicy kick. I made my Maple Balsamic Slow Cooker Pork Chops a few days ago but I still had the craving for spicy/sweet food. Spicy Sweet Chicken Thighs with Dijon Sauce should have satisfied that craving nicely!
Spicy Sweet Chicken Thighs with Dijon Sauce weren’t really spicy or sweet.
The original recipe called for boneless, skinless chicken breasts but bone-in, skin on thighs are easier for Mr. Comfortable to eat. So I went with those instead of breasts.
For the spice mix I followed the recipe I found online.
I mixed 2 tablespoons of dark brown sugar, ground coriander (and boy was I happy to see I hadn’t run out!), salt, dry mustard, and a little cayenne pepper in a bowl.
Then I sprinkled the spice mix all over the chicken thighs. Now I had extra spice mix because I only made 4 thighs. Mr. C and I were having dinner alone. I’d made enough spice mix for about 4 more thighs.
Once the thighs were covered in the spice mix I loosely tented them with aluminum foil and put them in the refrigerator for a few hours.
It was time to cook…
Instead of grilling breasts outside I started thighs in a skillet and finished them in the oven. I took the thighs out of the refrigerator about 45 minutes before I wanted to start cooking. The thighs brown better if they’re close to room temperature.
I preheated the oven to 350 degrees F so it would be ready to finish cooking the chicken.
In my large, oven-safe skillet I poured 1 tablespoon of oil and heated it over medium high heat. When the oil was nice and hot I added the chicken. I was a little worried the brown sugar in the spice mixture would burn but, although it turned out dark, the thighs didn’t have a burned sugar taste at all.
Then I put the skillet, uncovered, in the oven to let the chicken finish cooking. The internal temperature, when I took the chicken out, was 160 degrees F. They came to a safe temperature (at least 165 degrees F) while they’re resting.
I let the chicken thighs rest for about 5 – 8 minutes. While they’re resting I made the sauce. The sauce I did change a little. The original recipe was olive oil, Dijon mustard, and chives. I used olive oil, Dijon mustard, and brown sugar. I wanted to carry that spicy sweet flavor over to the sauce.
In a saucepan I combined 1 1/2 tablespoons of olive oil, 4 tablespoons of Dijon mustard, and 2 teaspoons of brown sugar. My brown sugar had hardened so I esti-guessed the amount.
I cooked this sauce over medium high heat, stirring it constantly, until it was good and hot. Then I spooned the Dijon sauce over the chicken.
The verdict on Spicy Sweet Chicken Thighs with Dijon Sauce was “disappointing.” There wasn’t really much spicy or sweet about the chicken itself. And the Dijon Sauce tasted like plain Dijon mustard in spite of adding additional brown sugar when I tasted-tested during cooking.
I served Spicy Sweet Chicken Thighs with Dijon Sauce with Dijon Sauce with oven roasted potatoes and, of course, a vegetable! We tried the Dijon Sauce on the potatoes as well as the chicken. It really didn’t float our boats.
When I’m feeling adventurous I may adapt this recipe to come up with something we find truly spicy and sweet. The original is going to go into the round file.
If you’d like to try the recipe I used leave a request in the comments.