4
1 rating

Sweet and Tangy Chicken

Contributor
This dish is finger lickin' good and so easy to make!
Sweet and Tangy Chicken

Aaron Hutcherson

Sweet and Tangy Chicken

I’ve made a version of this sauce before and applied it to country-style ribs, but this time I switched it up a little bit for use as a delicious seasoning for chicken. It’s so simple to prepare and it has so much delicious flavor to excite your taste buds. You’d be a fool not to give it a try.

For more recipes like this one, visit The Hungry Hutch.

Ingredients

  • 1/3 Cup yellow mustard
  • 1/4 Cup soy sauce
  • 1/4 Cup brown sugar
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons honey
  • Garlic powder, to taste
  • Cayenne pepper, to taste
  • Black pepper, to taste
  • 8 chicken thighs

Directions

Preheat the oven to 400 degrees F. Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.

Add the chicken and toss to coat. Turn the chicken skin-side up and bake for 40 minutes, flipping the chicken halfway through. Increase the oven temperature to 500 degrees F; turn chicken skin-side up again and cook until nicely browned. (You could also just use your broiler for this).

Serve with rice and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and cook in a 400 degrees F oven for 25 minutes).