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Cooking Light, July 2009
We had this tonight for dinner. It was quick to prep and we roasted them in the oven instead of a grill pan or on the grill. We really do need more gas for our grill. Anyway, I didn’t have dark brown sugar. I can’t really tell much of a difference in taste in recipes like this.
I made the rub and then the glaze. I put the thighs in a foil lined roasting pan with a rack. I rubbed the spice mixture over top and then used a silicone basting brush to put the glaze on the chicken. I kind of poured and slopped it on so as not to rub off the spice mixture. About halfway through the cooking time, I peeled and sliced some zucchini to roast in the oven, too. When I put the zuc in, I took the chicken out and poured the rest of the glaze over the thighs.
There’s just a hint of mustard. I didn’t really taste much of it at all. I think I would have liked a little more mustard taste. Maybe add more mustard or add some mustard powder to the glaze. The rub mixed with the glaze made the crust if you will taste really good! Being as this recipe was so easy to prep, I’m sure we’ll make it again. Just not when it’s so hot outside.
Measuring cups and spoons
Small mixing bowls
Grill pan or grill