Honey Mustard Chicken Thighs
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in or boneless)
- 1/4 cup liquid honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh rosemary or thyme, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a baking dish with olive oil to prevent the honey from sticking to the bottom.
- Pat the chicken thighs dry with paper towels. This step is important because dry skin or surface area helps the sauce stick better and allows the chicken to brown properly. Sprinkle both sides of the chicken with salt and pepper.
- In a small mixing bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, and fresh herbs. Stir until the mixture is smooth and well combined.
- Place the chicken thighs in the prepared baking dish. Pour the honey mustard mixture over the chicken. Use a brush or a spoon to ensure every piece is thoroughly coated on all sides.
- Place the dish in the oven and bake for 25 to 30 minutes. If you are using bone-in thighs, they may need an extra 5 to 10 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) and the glaze is bubbly and browned.
- Remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring the meat stays tender. Spoon any extra sauce from the pan over the chicken before serving.
Find it online: https://www.yucolor.com/dinner/honey-mustard-chicken-thighs/