Go Back
- 4 chicken thighs, skin-on and bone-in - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon rosemary, finely chopped - 1 teaspoon thyme, finely chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients create that sweet and tangy flavor. The honey adds a rich sweetness, while the Dijon mustard provides a nice bite. Together, they make the chicken juicy and full of taste. The olive oil helps the chicken brown nicely. Garlic brings depth, while rosemary and thyme add herb notes. Don’t forget salt and pepper; they enhance all the flavors. I love garnishing with fresh parsley. It adds color and freshness to the dish. You can find all these ingredients in most grocery stores. For a detailed guide, check the Full Recipe. - Preheat oven to 400°F (200°C). - In a mixing bowl, add honey, Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Whisk until smooth. - Place chicken thighs in a large resealable bag. - Pour the marinade over the chicken. Make sure it coats all sides. - Seal the bag and let it marinate in the fridge for at least 30 minutes. This helps the flavors soak in. - Heat a large, oven-safe skillet over medium-high heat. - Add a splash of olive oil to the hot skillet. - Place the chicken thighs skin-side down in the skillet. Sear for about 5 minutes. The skin should be crispy and golden brown. - Carefully flip the chicken thighs. Pour the leftover marinade over them. - Transfer the skillet to the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). - After cooking, remove from the oven. Let the chicken rest for about 5 minutes before serving. - Garnish with fresh parsley for a nice touch. For the full recipe, refer to the earlier sections. To make a great honey mustard marinade, you can add extra flavors. Consider using lemon juice for brightness or soy sauce for saltiness. A dash of hot sauce can add a nice kick. The best time to marinate chicken is at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the fridge. For crispy skin, start by searing the chicken thighs skin-side down. Heat your skillet on medium-high until it's hot. This helps brown the skin and adds flavor. To check for doneness, use a meat thermometer. The chicken should reach 165°F (74°C). The juices should run clear when you cut into it. Honey mustard chicken pairs well with many sides. Try serving it with roasted veggies or mashed potatoes. A fresh green salad adds a nice crunch. For a pretty plate, arrange the chicken on a bed of greens. Sprinkle chopped parsley on top for a pop of color. For the full recipe, check out the detailed steps provided above. {{image_2}} You can change the chicken thighs to other cuts. Try chicken breasts or drumsticks instead. Each cut brings its own flavor and texture. If you want a lighter dish, use turkey thighs. For sweetness, swap honey for maple syrup or agave nectar. You can also use whole grain mustard instead of Dijon. This gives a different taste but still works well. Want to spice things up? Add cayenne pepper or red pepper flakes for heat. You can also mix in smoked paprika for a deeper flavor. For a one-pan meal, toss in chopped veggies. Carrots, potatoes, and bell peppers roast well with the chicken. They soak up the tasty juices. If you need gluten-free options, check your mustard label. Some brands add gluten. You can use rice or quinoa as a side. For low-carb meals, serve the chicken with a fresh salad. If you prefer a vegan dish, try using tofu or tempeh. Marinade these in the same honey mustard mix for a delicious plant-based meal. For the full recipe, don’t forget to check the main section! To store leftover honey mustard chicken thighs, place them in an airtight container. This helps keep the chicken fresh. You can also wrap them tightly in foil or plastic wrap. In the fridge, the chicken stays good for about 3 to 4 days. If you want to save the chicken longer, freezing is a great option. Wrap each thigh in plastic wrap. Then place them in a freezer-safe bag. This way, they won’t get freezer burn. The chicken can last in the freezer for about 3 months. When you’re ready to eat, take the chicken out and thaw it in the fridge overnight. To reheat, place it in the oven at 350°F (175°C) until warmed through. This keeps the chicken juicy and tasty. Enjoy this simple and tasty delight anytime! For more details on how to prepare this dish, check the Full Recipe. You can serve honey mustard chicken thighs with several tasty sides. Here are some great options: - Roasted vegetables like carrots and broccoli - Creamy mashed potatoes or sweet potatoes - Steamed rice or quinoa - A fresh garden salad with light dressing - Crusty bread to soak up the juices These sides balance the sweet and tangy flavors of the chicken. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Make sure to adjust the cooking time to about 20-25 minutes. Check for an internal temperature of 165°F (74°C) to ensure they're done. For the best flavor, marinate the chicken for at least 30 minutes. If you have time, letting it sit for up to 2 hours works even better. The longer the chicken marinates, the more it absorbs those yummy flavors. Absolutely! To grill honey mustard chicken thighs, follow these steps: 1. Marinate the chicken as usual. 2. Preheat your grill to medium-high heat. 3. Grill the chicken for about 6-7 minutes per side. 4. Use a meat thermometer to check for doneness. Aim for 165°F (74°C). Grilling adds a nice char and smoky flavor. Enjoy your meal! For the full recipe, check out the complete instructions. This recipe for honey mustard chicken thighs offers a tasty way to enjoy a classic dish. You learned about the key ingredients and easy preparation steps. I shared tips to enhance flavors and ensure perfect cooking. Don't forget the variations that can fit different diets or preferences. Whether you stick to the basics or mix it up, you’ll make a delicious meal. Enjoy experimenting, and remember, cooking is all about fun and flavor!

Honey Mustard Chicken Thighs

Discover the deliciousness of honey mustard chicken thighs with this easy recipe! Juicy chicken thighs are marinated in a sweet and tangy honey mustard mix, then baked to perfection for a crispy outside and tender inside. Perfect for family dinners or meal prep, this dish is sure to impress. Ready to elevate your chicken game? Click through to explore the full recipe and delight your taste buds!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skin-on and bone-in

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary, finely chopped

1 teaspoon thyme, finely chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and pepper until well combined. This will be your marinade.

      Place the chicken thighs in a large resealable plastic bag or dish, and pour the marinade over them. Make sure the chicken is well coated. Let it marinate in the fridge for at least 30 minutes (or up to 2 hours for more intense flavor).

        Once marinated, take the chicken out of the fridge and allow it to reach room temperature while the oven preheats.

          Heat a large, oven-safe skillet over medium-high heat and add a little olive oil. Once hot, place the chicken thighs skin-side down into the skillet. Sear for about 5 minutes until the skin is crispy and golden brown.

            Carefully flip the chicken thighs and then pour the remaining marinade over them. Transfer the skillet to the preheated oven.

              Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

                Once cooked, remove from the oven and let the chicken rest for about 5 minutes before serving.

                  Garnish with fresh parsley before plating.

                    Prep Time: 10 mins | Total Time: 1 hr | Servings: 4