Hot-Mustard Grilled Chicken

By Christian Reynoso

Published Aug. 14, 2024

Hot-Mustard Grilled Chicken
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
25 minutes, plus at least 20 minutes’ marinating
Rating
5(357)
Comments
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Simple and satisfying chicken thighs get a delightfully vibrant and spicy kick from a marinade of hot mustard — made with brown mustard seeds —  plus soy sauce, vinegar, garlic and ginger. After marinating, the chicken is grilled, adding depth and char to the chicken as well as to the marinade. Colman’s English mustard (which is made with a mix of brown and white/yellow mustard seeds) is a reliable brand found at most supermarkets, however you could also use prepared Chinese-style hot mustard, found at Asian grocery stores. Serve this with grilled green beans or asparagus or a bracing cucumber salad with rice. 

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Ingredients

Yield:4 servings
  • 3½tablespoons prepared or powdered hot mustard (such as Colman’s) 
  • 2tablespoons soy sauce
  • 2tablespoons white wine vinegar or lemon juice
  • 2tablespoons vegetable oil, plus more for grilling
  • 4garlic cloves, finely grated 
  • 2-inch piece of ginger, finely grated (about 2 tablespoons) 
  • ¾teaspoon crushed red pepper
  • 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine sea salt
  • 2pounds boneless, skinless chicken thighs
  • Vegetable oil, for the grill
  • Chopped scallions or cilantro for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

391 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 806 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the mustard, soy sauce, vinegar, oil, garlic, ginger, red pepper and salt until combined. Add the chicken thighs and toss in the marinade to coat well. Cover and refrigerate for at least 20 minutes and up to 1 day.

  2. Step 2

    When ready to grill, take the chicken out of the fridge. Prepare a grill: Lightly oil the grates using a paper towel dipped in vegetable oil. Heat the grill to medium-high and when hot, lay the chicken thighs over the grates and cook, covered, until lightly charred, 5 to 7 minutes. Flip the chicken thighs and cook the other side until the chicken is cooked through, 4 to 5 more minutes. Transfer to a serving plate.

  3. Step 3

    Serve the chicken as is, or with chopped scallions or cilantro, if desired.

Ratings

5 out of 5
357 user ratings
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Comments

zoz

I let this marinate for 3 hours in the fridge, then let it come to room temp ~30 minutes and then baked at 350 degrees for 30 minutes. Perfection! I used Coleman’s dried mustard, which gave a bit of a horseradish kick.

AGame

Delicious! Zesty, tangy, juicy & immediately secured a spot in my rotation. The heat and zip imparted from the mustard, vinegar & red pepper flakes were a perfect balance that carried through grilling. Recipe was on the fringe of being a bit too salty for my taste buds (I didn't have low sodium soy), so would reduce either the marinade salt or use low sodium soy next time. Next time I'll reserve about 1/4 cup of the marinade (before adding raw chicken) to serve over plain tide. 5 stars!

Molly

I took AGame’s suggestion and reserved some of the marinade which I brushed on just before serving. So glad I did because you get more of the heat and zip from the mustard that way. This will be my go-to for grilled chicken thighs now.

Planblu

This is the grilled chicken recipe I've been waiting for! Delicious. I put some of the marinade aside for basting, as other readers suggested. This will stay on rotation indefinitely

Miss Stone

Used chicken tenders (BF prefers white meat & also we were in a hurry). It was raining so we couldn't grill. Oven-broiled for about 5 minutes on low & another 5-6 on high. Perfectly done! Though we used low-salt soy sauce, it was still slightly saltier than what I like, so I'll cut down on the salt next time—yes, there will be a next time! Served over buttered brown rice, but we did wish we had marinade for that. Couldn't decide btwn cilantro & scallions so we had both mixed together! Delicious!

Iad

Nearly everyone who ate this chicken raved about it. Part of that was my deft temperature management on the grill I'm sure, but I have to give credit to this marinade. I used powdered Colmans to make it - glad this recipe introduced me to it. The marinade is nearly inedible and way too intense when first prepared, but by the time it soaks into the chicken and grilled, it comes out very nice, though I did add an extra glug of vinegar. Planning to add this into the rotation as a staple recipe.

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