Dry Rubbed Chicken with Mustard Sauce
Ingredients
- For the Rub:
- 1 1⁄2 tbsp. kosher salt
- 3 tbsp. dark brown sugar
- 1 tbsp. paprika
- 2 tsp. garlic powder
- 2 tsp. mustard powder
- 1 1⁄2 tsp. black pepper
- 1⁄2 tsp. Chili powder
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. dried thyme
- For the chicken:
- 4 chicken thighs (about 2 pounds)
- ¼ cup dark brown sugar
- 2 tbsp. Apple cider vinegar
- ½ cup yellow mustard
Instructions
- Note: this will make twice as much dry rub and way more sauce than needed for 2 pounds of chicken. You could easily double the amount of chicken, or reserve the remaining dry rub for a future use (Saveur advises that it will last up to 6 months stored). The remaining sauce will keep in the fridge for about a week and goes great on EVERYTHING.
- To prepare the rub: mix all dry rub ingredients in a small bowl and set aside.
- To prepare the chicken: Heat oven to 300℉. Pat chicken pieces generously on all sides with rub. Place chicken thighs on a large piece of foil, skin side down, and tightly fold the foil around them to make a large packet.
- Place a cooling rack on a baking sheet, and place the packet of chicken on top of the cooling rack. Bake chicken for 90 minutes, or until the internal temperature of the thickest part of each chicken reads 160℉.
- Heat broiler. Carefully open the packet of chicken and pour accumulated juices into a saucepan. Arrange chicken pieces on the opened foil packet and broil the tray until chicken is lightly crisped at edges. Place on serving platter.
- To make a sauce from the juices: Boil the accumulated juices in the saucepan over high heat for 5 to 10 minutes, until it is greatly reduced and syrup-y in consistency. Add brown sugar, cider vinegar, and yellow mustard and stir to combine. Continue to cook over medium heat, stirring frequently, until sauce is thick and coats a spoon, another 2-3 minutes. Spoon sauce generously over chicken and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/dry-rubbed-chicken-with-mustard-sauce/