This is just an easy marinated chicken thigh recipe. I was inspired by restaurant that I go to in Carefree AZ called Confluence. They make delicious fried chicken and serve it with a Chiltepin Mustard Sauce that really makes it POP! Chiltepin pepper is hard to find if you don’t go to Mexican Markets. It’s an extra delicious but very HOT heat. The chiltepin are around the size of black peppercorns and should be a reddish pink. You can find them on-line but I haven’t seen reasonable pricing for them on-line. Try a Mexican market first. This recipe makes around 6 servings.

3 lbs chicken thighs (I used boneless skinless but it really doesn’t matter)

1/2 cup honey – marinade

4 Tablespoons extra virgin olive oil – marinade

1/4 cup dijon mustard – marinade

2 Tablespoons whole grain mustard – marinade

1/4 teaspoon ground allspice – marinade

1/2 teaspoon kosher salt – marinade

4 Tablespoons dijon mustard – sauce

2 Tablespoons whole grain mustard – sauce

2 Tablespoons honey or date syrup – sauce

1/4 teaspoon ground allspice – sauce

5 chiltepin – or to taste (you might want less or more hot….start with three and taste) crushed with fingers – sauce

non stick spray

optional splash chicken stock – heated – sauce

Directions

In a medium mixing bowl mix together the honey, olive oil, mustards, allspice, and salt. Pour it into a gallon ziplock bag and add the chicken *****NOTE if you are doing chicken with bones you might want to split the sauce and chicken into TWO bags. Give the chicken a good massage in the bag with the sauce and be sure to spread the sauce all around the chicken. Squeeze out all the air and then ziplock the bag(s) shut. refrigerate over night.

The next day it doesn’t really matter how you cook the chicken as long as you bring the thigh meat to at least 165F degrees. I did mine on the oven because I felt that this might make a great mess on the grill. I did mine on non stick sprayed grill pan in the oven preheated at 400F degrees. My chicken was done in around 25-30 minutes. I browned one in the pan for the picture because mine didn’t brown much.

The sauce mixes up fast in a bowl. Just add the mustards, honey or date syrup, allspice, and do the chiltepin to taste….Start by trying three of them…I did 5. Add a splash of heated chicken broth if you happen to have any around.

SERVE

ENJOY!!!!!