Hot Honey Mustard Chicken

Name: Hot Honey Mustard Chicken Thighs and Drumsticks
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 lbs skin on, bone-in chicken thighs; 1 lb skin on, bone-in chicken drumsticks; 3 tbsp Dijon mustard, divided; 3 tbsp honey, divided; 2 tbsp crunchy spicy chili oil; ¼ cup chopped scallions; ¼ tsp salt; ¼ tsp ground black pepper

This roasted honey mustard chicken combines tender, juicy thighs and drumsticks with a tangy-sweet glaze that caramelizes in the oven, topped with spicy chili oil for heat and texture.

🥗Keto 🏷️Hot honey 🏷️Mustard 🏷️Chicken 🏷️Roasted 🏷️Spicy

Total

1h 10m

Servings

6

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 lbs skin on, bone-in chicken thighs
1 lb skin on, bone-in chicken drumsticks
3 tbsp Dijon mustard, divided
3 tbsp honey, divided
2 tbsp crunchy spicy chili oil
¼ cup chopped scallions
¼ tsp salt
¼ tsp ground black pepper

8 Ingredients

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Instructions

1
In a large bowl, stir together 2 tbsp Dijon mustard and 2 tbsp honey. Add 2 lbs chicken thighs and 1 lb chicken drumsticks to the bowl, and season chicken with ¼ tsp salt and ¼ tsp ground black pepper. Coat the chicken in the honey mustard mixture.
2
Arrange thighs and drumsticks on two Suvie roasting racks set within two Suvie pans. Place pans in Suvie, input settings and cook now. After 40 minutes, flip drumsticks. Brush drumsticks and thighs with remaining honey mustard mixture. Return pans to Suvie and continue to cook. Cook at 325°F for 1 hour in both zones.
3
After cooking, remove pans from Suvie and brush 2 tbsp chili oil over half of the chicken. Garnish chicken with ¼ cup scallions and serve.

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Tips & Notes

Pro tips

Pat chicken dry before applying the mustard-honey coating; dry skin crisps and caramelizes better.
Divide the mustard and honey and apply half before roasting, then brush the remaining half halfway through for deeper caramelization without burning.
Use skin-on, bone-in pieces; they stay juicier than boneless cuts and develop better texture.
Drizzle chili oil and scatter scallions immediately after roasting while the chicken is still hot so flavors adhere.

Substitutions

Dijon mustard → whole grain mustard (chunkier texture, slightly less sharp)
Honey → maple syrup or agave (similar sweetness, slightly different flavor profile)
Spicy chili oil → sriracha or hot sauce (adjust quantity to taste, thinner consistency)

Storage & make-ahead

Store cooled chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through.

Common Questions

How do you know when the chicken is cooked through?

The skin should be caramelized and browned, and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) should read 165°F.