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.
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. 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.
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.
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
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.
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.