Honey Mustard Chicken Thighs

$To make honey mustard chicken thighs, you will need the following ingredients: - 4 bone-in chicken thighs, skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and black pepper, to taste - Fresh parsley, chopped (for garnish) These simple ingredients create a rich and tangy flavor. The honey adds sweetness, while the Dijon mustard gives a nice kick. You can elevate your dish with these optional enhancements: - Citrus Zest: Add lemon or orange zest for a fresh twist. - Hot Sauce: Mix in a few drops for some heat. - Brown Sugar: A teaspoon can enhance the sweetness. - Other Herbs: Consider rosemary or oregano for different flavor notes. These tweaks can personalize your chicken thighs to match your taste. Gather these tools to make cooking easier: - Baking dish - Medium mixing bowl - Whisk or fork - Measuring cups and spoons - Paper towels - Oven mitts Having the right tools helps streamline the cooking process. You’ll enjoy making this dish even more! {{ingredient_image_2}} First, heat your oven to 400°F (200°C). This step is key for crispy skin. While the oven warms up, grab your chicken thighs. Use paper towels to dry them well. This helps the skin get nice and crispy when cooking. Place the thighs in a baking dish in one layer. In a medium bowl, combine 1/4 cup honey and 1/4 cup Dijon mustard. Adding 2 tablespoons of olive oil will make it smooth. Next, add 2 minced garlic cloves and 1 teaspoon of fresh thyme leaves. Season with salt and black pepper to taste. Whisk everything together until it blends well. Pour the honey mustard marinade over the chicken thighs. Make sure each piece gets a good coating. For the best flavor, cover the dish and place it in the fridge. Marinate for at least 30 minutes. If you have time, let it sit overnight for a richer taste. Once marinated, take the baking dish out of the fridge. Place the dish in the preheated oven. Bake for 35-40 minutes. You want the chicken skin to be golden brown. Use a meat thermometer to check. The chicken should reach 165°F (75°C) to be safe to eat. About halfway through baking, open the oven. Carefully baste the chicken with the sauce in the dish. This adds extra juiciness and flavor to the chicken. After baking, let the chicken rest for 5 minutes. This allows the juices to spread throughout the meat. Just before serving, sprinkle chopped fresh parsley on top. It adds a nice color and fresh taste. For a great meal, serve the chicken on a wooden platter with seasonal roasted vegetables. To get that perfect crispy chicken skin, start with dry thighs. Pat them down with paper towels before you marinate. This removes extra moisture that can make the skin soggy. Use a hot oven set to 400°F (200°C). High heat helps crisp the skin quickly. Basting halfway through with the marinade also adds flavor and keeps the skin from drying out. For the best flavor, marinate the chicken thighs for at least 30 minutes. If you can, let them soak overnight. This allows the honey and Dijon mustard to soak into the meat. Make sure to coat each thigh well with the marinade. Consider using a zip-top bag for easy mixing and marinating. Just toss the chicken in, seal, and give it a good shake. It’s key to cook your chicken to the right temperature. Use a meat thermometer to check. The internal temperature should reach 165°F (75°C) for safe eating. Insert the thermometer into the thickest part of the thigh, avoiding the bone. Let the chicken rest for about 5 minutes after baking. This helps the juices stay inside, making your chicken juicy and tender. Pro Tips Pat Dry for Crispiness: Make sure to thoroughly pat the chicken thighs dry with paper towels before marinating. This helps to achieve a crispy skin when baked. Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs for longer, ideally overnight. This allows the honey mustard to penetrate the meat for a more intense taste. Use a Meat Thermometer: To ensure perfectly cooked chicken, use an instant-read meat thermometer. The internal temperature should reach 165°F (75°C). Baste for Juiciness: Basting the chicken halfway through the cooking process with the marinade keeps the meat juicy and enhances the flavor. {{image_4}} You can switch up the sweetener in this recipe. Instead of honey, try maple syrup or agave nectar. Each sweetener adds a distinct taste. Maple syrup brings a rich, earthy flavor. Agave nectar is lighter and less intense. You can even use brown sugar for a caramelized touch. Just mix it with the mustard and other ingredients like usual. Adjust the amount to suit your taste. Adding herbs can make a big difference. Fresh herbs like rosemary or basil can elevate your dish. You can replace thyme with these herbs for a new twist. For a spicier kick, add crushed red pepper flakes or fresh chili. Even a little smoked paprika can add depth. Experiment with what you like best. This way, you can enjoy honey mustard chicken in new ways. You can cook honey mustard chicken thighs in the oven or on the grill. Baking gives a nice, even cook. It keeps the chicken juicy and tender. When grilling, you get great char and flavor. Just watch the temperature so it cooks through. Both methods work well, so choose what suits your taste. Each method offers a unique flavor, making your meal exciting every time. To store leftover chicken thighs, let them cool first. Place the thighs in an airtight container. You can keep them in the fridge for up to 3 days. Make sure they are covered well to prevent drying out. If you plan to eat them later, consider slicing them for easier use. When you want to reheat, preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish. Add a splash of chicken broth or water to keep them moist. Cover with foil to trap the heat. Heat for about 20 minutes, or until they reach 165°F (75°C). This helps keep the chicken juicy and tasty. If you want to freeze honey mustard chicken, wrap each thigh tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. This keeps the flavor and texture intact. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just keep an eye on the time. Bake boneless thighs for about 25 to 30 minutes, or until they reach 165°F. This will help you serve juicy and tender chicken. I recommend marinating the chicken for at least 30 minutes. For more flavor, marinate it overnight. This gives the honey mustard mix time to soak into the meat. The longer it sits, the tastier it gets! Here are some great sides to serve with your chicken: - Roasted vegetables - Mashed potatoes - Steamed green beans - Quinoa salad These sides will balance the flavors of the dish and make your meal complete. Absolutely! Making honey mustard sauce is easy. Mix equal parts honey and Dijon mustard in a bowl. Adjust the amount to suit your taste. You can add a splash of vinegar for a tangy kick. This homemade sauce is great for dipping or drizzling! Honey mustard chicken thighs are easy and fun to make. We covered the key ingredients, optional enhancements, and all the tools you need. The step-by-step process ensures you bake the chicken to a perfect taste and texture. I shared tips for crispy skin, great marinating, and cooking temperature. Remember, you can mix in your favorite herbs or use grilling methods for a twist. Store leftovers properly, and enjoy them later with simple reheating. With this guide, you can create a delicious meal the whole family will love. Happy cooking!$

Honey Mustard Chicken Thighs

Deliciously marinated chicken thighs baked to perfection with a sweet and tangy honey mustard sauce.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in chicken thighs, skin-on
0.25 cup honey
0.25 cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
0.5 teaspoon dried thyme
1 to taste Salt
1 to taste black pepper
1 tablespoon fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a medium mixing bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, thyme, salt, and black pepper until smooth.
Pat the chicken thighs dry with paper towels and arrange them in a baking dish in a single layer.
Pour the honey mustard marinade over the chicken thighs, ensuring each piece is coated. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (75°C).
About halfway through baking, baste the chicken thighs with the sauce from the baking dish.
Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Notes

For best flavor, marinate the chicken overnight.

Keyword baked chicken, chicken, easy recipe, honey mustard