Go Back

Mustard Baked Chicken with Chipotle

A warm, tangy, slightly smoky mustard-baked chicken with chipotle that's easy to make, perfect for weeknight dinners and family meals.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs (about 2.5–3 lbs / 1.2–1.4 kg) or 8 drumsticks, or 4 large boneless breasts (adjust bake time)
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp Dijon mustard
  • 2 tbsp whole-grain mustard optional for texture
  • 2–3 tbsp honey or maple syrup use 1–2 tsp erythritol for low-carb/keto
  • 2 pieces chipotle peppers in adobo, finely chopped plus 1 tbsp adobo sauce or 1–2 tsp chipotle powder
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly ground black pepper
  • 1 piece lime, juiced or 2 tbsp apple cider vinegar
  • 2 tbsp chopped fresh cilantro or parsley plus extra for garnish
  • 3 tbsp plain Greek yogurt or sour cream optional, whisked with a little lime for a cooling drizzle

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking dish with foil or parchment for easy cleanup.
  2. Pat chicken dry with paper towels — dry skin crisps better. Season lightly with salt and pepper.
  3. Make the chipotle-mustard glaze: In a medium bowl, whisk together olive oil, Dijon, whole-grain mustard, honey, chopped chipotle + adobo, minced garlic, smoked paprika, cumin, and lime juice until smooth.
  4. Coat the chicken: Spoon about half the glaze into a large bowl or zip-top bag with the chicken. Toss or massage to coat. Let marinate 15 minutes at room temperature or up to 8 hours in the fridge (overnight for best flavor).
  5. Sear (optional, for extra color): Heat a large skillet over medium-high heat. Add 1 tsp oil and sear chicken skin-side down for 3–4 minutes until golden (don't worry about fully cooking). This shortens oven time and deepens flavor.
Baking
  1. Arrange chicken skin-side up in the prepared baking dish. Brush with remaining glaze, reserving a little for serving.
  2. Bake uncovered for 35–45 minutes (depending on piece size) until an instant-read thermometer reads 165°F (74°C) at the thickest part and juices run clear. For boneless breasts, bake for 20–25 minutes.
  3. Crisp the skin (optional): For extra-crispy skin, broil on high for 2–3 minutes — watch closely to avoid burning.
Finishing
  1. Let chicken rest for 5 minutes. Spoon reserved glaze and sprinkle chopped cilantro over the top. Serve with a dollop of the yogurt-lime sauce if using.

Notes

For healthy swaps, replace honey with erythritol (low-carb/keto), check labels for gluten-free, and use tofu or cauliflower for vegan options. Can marinate chicken up to 24 hours ahead. Store cooked chicken in the fridge for 3–4 days, or freeze for up to 3 months.