SORGHUM-MUSTARD CHICKEN THIGHS

This week we’re sharing another awesome recipe from our farmer-to-table dinner catered by Lycia and Taylor of Blackboard Grocery & Eatery in Fayetteville, Arkansas. Enjoy, y’all!

This was our first protein-heavy professional gig, but we were thrilled about our maiden voyage. Plus, we were stoked to be working with responsibly raised meat  sourced from Grass Roots.

It’s Arkansas. It’s summer. We wanted to give a nod to those familiar southern tastes and feels. Who knew that all it would require was a table full of good people and a flavorful chicken dish.

SORGHUM MUSTARD GLAZE

½ cup dark brewed coffee

2-4 tbs sorghum syrup

2 tbs brown sugar

1 tbs apple cider vinegar

1 tsp Worcestershire sauce

3 cloves garlic minced

½ cup yellow mustard

Salt to taste

Combine everything except the mustard and brewed coffee in a sauce pan and heat on medium low until sugar is dissolved. Remove from heat and add in the mustard and coffee. Adjust your flavors as needed. I definitely made very small sweet and salty adjustments at the end, but this is a perfect platform to start on.

 

THE CHICKEN

 

  1. Brine about 2 lbs of bone-in chicken thighs for approximately 16 hours. Really, you can get away with less, but this is how our prep schedule worked out.
  2. Pre-heat oven to 375-400 degrees.
  3. Rinse thighs of excess brine and pat dry. No, really….Get. It. Dry.
  4. Brush thighs with melted butter, salt, and pepper
  5. Halfway through roasting (about 10 minutes or until the internal temperature reaches 80 degrees), brush pieces with mustard glaze. You should be seeing some delicious brown starting to appear on those perfect little pieces.
  6. Continue to roast for remaining 10 minutes (temp at 165 or until juices run clear), rotating pieces and brushing once more halfway through with glaze before removing from oven.

That’s it. The end. If you really want to be fool proof on the temp, get one of those internal thermometers that stays in the cut while it cooks. It’s a lifesaver.