Molasses Mustard Chicken Thighs are coated in a spice rub and covered in a molasses mustard sauce and then baked. So tender and juicy with lots of sweet and savory flavor. Easy enough for a weeknight dinner but impressive enough for company.
Mustard and Molasses
Mustard and molasses are such a great flavor combination. The sweet, earthy and smoky flavor of molasses goes wonderfully with the tangy flavor of mustard. (Try these Molasses Baked Beans!). There’s also a little brown sugar in the sauce for extra sweetness, plus a little ketchup, cider vinegar, and Worcestershire sauce.
Baked Chicken Thighs
I love baking chicken thighs. Unlike chicken breasts, you really don’t have to worry about them drying out. Since they have a higher fat content, they stay wonderfully juicy and tender.
When Is Chicken Done?
Chicken is done when it reaches an internal temperature of 165 degrees F. Use a digital thermometer to make sure your chicken is done. For chicken thighs, I prefer to cook them to 175 to 185 degrees internally. Cooking them a little longer helps break down some of the connective tissue that is present in chicken thighs, giving them a more pleasing texture.
How To Make Molasses Mustard Chicken Thighs
(More detailed instructions and video in recipe card below.)
- Preheat oven to 400 degrees and line a baking dish with aluminum foil. Spray with cooking spray.
- Combine rub ingredients in a small bowl. Pat chicken dry and sprinkle both sides with rub.
- Stir together glaze ingredients.
- Brush half the glaze on the chicken and bake for 35 minutes.
- Brush remaining glaze on chicken and broil for 4 to 5 minutes.
Make It Spicy
The chipotle chili powder adds a little heat to these chicken thighs. For more spice, add 1/4 to 1/2 teaspoon of cayenne pepper to the rub.
Broil To Finish
After about 35 minutes of baking, I like to turn the broiler on to give the outside a little char.
Molasses Mustard Chicken Thighs Recipe Tips
Line the baking dish with foil for easy clean-up.
You can use bone-in chicken thighs if you prefer.
Make-Ahead and Meal Prep
Here are some tips for making this recipe as easy and convenient as possible.
- Coat chicken with spice rub and refrigerate overnight.
- Mix glaze ahead of time.
- Leftovers will keep for 4 days and are great for lunch bowls. You can easily double this recipe to make sure you have extra.
What To Serve With Molasses Mustard Chicken Thighs
- Super Creamy Mac and Cheese
- Easy Macaroni Salad
- Southern-Style Green Beans
- Cracker Barrel Lima Beans
- Yeast Rolls
- Best Way To Cook Corn on the Cob
- Country-Fried Skillet Corn
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.
More Recipes Using Chicken Thighs
- Bacon Wrapped Chicken Thighs with Mustard Cream Sauce
- Slow Cooker Hot Honey Chicken
- Baked Apricot Chicken
- Grilled Teriyaki Chicken
Molasses Mustard Chicken Thighs
Equipment
Ingredients
Rub
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Remaining Ingredients
- 6 boneless, skinless chicken thighs
- 1/3 cup dijon mustard
- 1/4 cup ketchup
- 3 tablespoons molasses
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon Worcestershire sauce
Instructions
- Line a 9×13-inch baking dish with aluminum foil and spray foil with cooking spray.Preheat oven to 400 degrees F.
- Combine rub ingredients in a small bowl.Pat chicken dry with paper towels. Sprinkle both sides of chicken with rub and place in prepared baking dish.
- Stir together the dijon mustard, ketchup, molasses, brown sugar, apple cider vinegar, vegetable oil, and Worcestershire sauce in a small bowl.
- Spoon 1/2 of the sauce over the chicken.Bake for 35 minutes.
- Brush with remaining sauce and broil for 4 to 5 minutes, watching closely that it does not burn.Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made with boneless, skinless chicken breasts?
If you appreciate chicken with a combination sweet/savory flavor this is for y’all. The combination was perfect for our taste
Made this double with bone-in, skinless chicken thighs as the only change. Personal preference, cooking bone-in imparts more flavor.
The combination of the rub & sauce are delicious but not overpowering. Served with recipe for Southern-style green beans also from this site & Roasted garlic, butter & Parmigiano-Reggiano cheese potatoes.