By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
183 cal · 65 min
Spicy Oven-Baked Chicken
Recipe GLPR2a9e0d8d05f685
Tender and juicy chicken thighs marinated in a zesty blend of hot sauce, mustard, and aromatic herbs, then roasted until the skin is golden and crispy. A simple yet flavorful dish that's perfect for weeknight dinners and sure to satisfy anyone craving bold, spicy flavors.
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Ingredients
8 large chicken thighs, trimmed
2 tablespoons hot sauce
2 teaspoons yellow mustard
2 teaspoons dried thyme
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
Directions
In a large mixing bowl, combine the chicken thighs, hot sauce, mustard, thyme, and minced garlic. Toss everything together until the chicken is evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, allowing the flavors to penetrate the meat.
Preheat your oven to 450°F.
Remove the chicken from the refrigerator and arrange the marinated thighs on a baking sheet in a single layer, skin-side up. Sprinkle salt and black pepper evenly over all pieces.
Place the baking sheet in the preheated oven and bake for approximately 50 minutes. The chicken is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
Remove from the oven and serve immediately while the skin is still crispy.
Comments
Every ingredient is a standard stock item at any Charlotte chain—Harris Teeter, Food Lion, Kroger, Walmart all carry bulk chicken thighs at competitive prices, and hot sauce, mustard, thyme, and garlic are pantry staples. At roughly $1.50–$2.00 per thigh depending on sale pricing, plus pennies for spices, cost per serving lands around $2.50–$3.50, which is solid for a protein dinner. The stated 65 minutes is honest for a full roast at 425°F with no hidden prep work, and this is genuinely low-maintenance—you assemble a marinade, coat the thighs, and walk away. The one real limit is reheating: baked chicken thighs can turn rubbery if nuked hard, so this is best eaten fresh or gently warmed in a low oven, which matters for a weeknight household expecting leftovers.
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