This was a great alternative to fried or the basic baked chicken. A little sweet from the brown sugar and a little tangy from the mustard, without the strong mustard presence. I did tweak the recipe a little since the cayenne made it a little to hot for us. Changed it to red pepper flakes. Plus the sauce was not thick enough and just a little bland. You can see the recipe here: Sweet Mustard Chicken Thighs. It is in PDF format. I suppose that if you don’t like chicken thighs – second joints – you can use legs or breasts but make sure they still have the skin on and bone-in. And the wine went extremely well with the dinner. The wine is from Idaho as were the beets, beet greens and strawberries. Enjoy!