Hot-Mustard Grilled Chicken
Unlock the bold flavors of this Hot-Mustard Grilled Chicken, where every bite is a balance of spice, tang, and charred goodness. This dish highlights the dynamic heat of hot mustard paired with soy sauce, garlic, and ginger for a marinade that’s as simple as it is irresistible.
The tender, juicy chicken thighs soak up the vibrant marinade before being grilled to perfection, achieving a smoky, caramelized exterior. This recipe is versatile, easy to prepare, and perfect for weeknight dinners or weekend cookouts.
Serve alongside crisp cucumber salad, grilled greens, or your favorite summer sides for a complete, crowd-pleasing meal. With just a few pantry staples and fresh ingredients, dinner transforms into a bold culinary adventure!
Hot-Mustard Grilled Chicken Ingredients: A Symphony of Bold Flavors
- Hot Mustard: The fiery heart of the marinade, delivering a bold, spicy kick that defines this dish.
- Soy Sauce: Adds a savory depth and balances the heat with its umami richness.
- White Wine Vinegar: A bright, tangy note that enhances the mustard’s zest.
- Garlic and Ginger: Freshly grated, they bring warmth and aromatic complexity to the marinade.
- Chicken Thighs: Juicy and tender, they soak up the vibrant flavors and grill to perfection.
Recipe Tips for Hot-Mustard Grilled Chicken
- Marinate for Maximum Flavor
For the best results, let the chicken marinate for at least 2 hours or overnight. This extra time allows the mustard, garlic, and ginger to deeply penetrate the meat, making each bite explosively flavorful. If you’re short on time, a 20-minute marinade will still add noticeable flavor, but longer is better for this recipe. - Master the Grill Temperature
Heat your grill to medium-high and ensure the grates are well-oiled to prevent sticking. The key to perfectly grilled chicken thighs is maintaining consistent heat. Too high, and the mustard coating may scorch before the meat cooks through; too low, and you’ll miss that charred, smoky goodness. - Adapt the Mustard to Your Preference
If Colman’s or Chinese-style hot mustard is too spicy, try mixing it with a little honey for a sweeter, milder marinade. For an extra kick, increase the crushed red pepper or add a dollop of sriracha.
What to Serve with Hot-Mustard Grilled Chicken
- Cucumber Salad with Rice
A cool, crisp cucumber salad with a splash of rice vinegar provides a refreshing contrast to the bold, spicy chicken. Serve it alongside steamed jasmine rice for a complete, well-rounded meal. - Grilled Green Vegetables
Complement the smoky chicken with grilled green beans or asparagus. Their charred edges and natural sweetness align beautifully with the vibrant flavors of the dish. - Sesame Noodle Salad
A chilled sesame noodle salad with scallions, carrots, and a hint of peanut butter creates a nutty, tangy pairing that balances the chicken’s spicy profile.
FAQ for Hot-Mustard Grilled Chicken
1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they may cook faster, so reduce grilling time to avoid dryness. Keep a close eye to ensure they stay juicy.
2. Is it possible to bake the chicken instead of grilling?
Yes! Bake the marinated chicken thighs in a 400°F (200°C) oven for 20-25 minutes, flipping halfway. For added char, broil for 2-3 minutes at the end.
3. How spicy is this dish?
The spice level depends on the type of mustard used. Colman’s and Chinese-style hot mustard are moderately spicy, but you can adjust by adding or reducing the crushed red pepper.
4. Can I prepare this recipe in advance?
Yes, the marinade can be prepared up to 2 days ahead. Marinate the chicken up to 24 hours in advance to save time and enhance the flavor.
Hot-Mustard Grilled Chicken
Ingredients
- Boneless skinless chicken thighs
- Prepared or powdered hot mustard e.g., Colman’s or Chinese-style
- Soy sauce
- White wine vinegar or lemon juice
- Vegetable oil plus extra for grilling
- Garlic cloves finely grated
- Fresh ginger finely grated
- Crushed red pepper
- Kosher salt or fine sea salt as an alternative
- Chopped scallions or cilantro optional, for serving
Instructions
- Step 1
- In a medium mixing bowl, combine the hot mustard, soy sauce, vinegar, vegetable oil, grated garlic, grated ginger, crushed red pepper, and kosher salt. Stir until all the ingredients are thoroughly blended. Add the chicken thighs to the bowl and toss them gently to ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for a minimum of 20 minutes, or up to 24 hours for a deeper infusion of flavors.
- Step 2
- When ready to cook, remove the chicken from the refrigerator and allow it to sit at room temperature briefly. Prepare the grill by lightly oiling the grates with a paper towel dipped in vegetable oil. Heat the grill to medium-high. Once hot, place the chicken thighs directly onto the grates. Grill, covered, until they develop a lightly charred appearance, approximately 5 to 7 minutes. Flip the chicken and continue cooking on the other side until fully cooked through, around 4 to 5 minutes more.
- Step 3
- Transfer the cooked chicken to a serving dish. Garnish with chopped scallions or cilantro, if desired. Serve immediately alongside complementary side dishes for a well-rounded and satisfying meal.
