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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil - Fresh parsley, finely chopped (for garnish) You can add your twist to this dish. Here are some ideas: - Lemon juice for a zesty flavor - Red pepper flakes for a spicy kick - Maple syrup instead of honey for a different sweetness - Mustard powder for extra tanginess - Fresh herbs like rosemary or basil for added aroma This recipe serves four. Each serving has about: - Calories: 380 - Protein: 27g - Carbohydrates: 15g - Fat: 25g - Fiber: 0g - Sugar: 9g This dish is balanced and satisfying. It provides protein from chicken, healthy fats from olive oil, and flavor from honey and mustard. For a full recipe, check out the complete guide. Start by preheating your oven to 400°F (200°C). This step is key to cooking the chicken evenly. While the oven warms up, grab a medium bowl. In this bowl, mix together the honey, Dijon mustard, soy sauce, apple cider vinegar, and minced garlic. Add fresh thyme, smoked paprika, and a pinch of salt and pepper. Whisk until the mixture is smooth and well combined. This marinade gives the chicken its rich flavor. Take a large resealable bag or a shallow dish for the chicken thighs. Place the chicken thighs in it and pour the marinade over them. Make sure every piece is coated well. Seal the bag or cover the dish tightly with plastic wrap. Let it sit in the fridge for at least 30 minutes. If you have more time, you can let it marinate for up to 2 hours. This step allows the flavors to soak into the meat. After marinating, heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully take the chicken out of the marinade, allowing extra sauce to drip off. Place the thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Next, flip the chicken over with tongs. Pour the rest of the marinade over the chicken thighs. Then, transfer the skillet to your preheated oven. Bake for 25-30 minutes. You know the chicken is ready when it reaches an internal temperature of 165°F (74°C). The juices should run clear when you cut into it. Follow these steps closely for tender, flavorful honey mustard chicken thighs. You can find the full recipe in the previous section. Enjoy your cooking adventure! For the best flavor, marinate your chicken thighs for at least 30 minutes. If you have time, let them sit for up to 2 hours. This allows the honey mustard mix to soak into the meat. Use a resealable bag or a dish to hold the chicken and marinade. Make sure all pieces are covered well. This helps the flavors infuse and keeps the chicken juicy. To get that nice, crispy skin, start by searing the chicken thighs skin-side down in a hot pan. Use medium-high heat and let them cook for 5-7 minutes until golden brown. Avoid moving them around too much. When you flip them, they should release easily from the pan. This method locks in moisture and gives you that crunchy texture. Always check the internal temperature of your chicken. Use a meat thermometer to ensure the thickest part of the thigh reads 165°F (74°C). This step guarantees your chicken is safe to eat and perfectly cooked. Letting it rest for 5 minutes after baking will also keep it moist and tender. Enjoy your flavorful honey mustard chicken thighs! For the full recipe, click here. {{image_4}} Adding herbs can boost flavor. I love using fresh thyme or rosemary. Simply mix chopped herbs into the marinade for more depth. You can try parsley or basil too. These herbs enhance the dish without overpowering it. Fresh herbs add a bright touch to each bite. Grilling gives chicken a smoky flavor. Marinate the thighs as usual. Preheat your grill to medium-high heat. Grill each thigh for 6-8 minutes on each side. Check for a nice char and cook until the internal temperature hits 165°F. The grill marks will make your dish look great! For some heat, add red pepper flakes to the marinade. Start with a pinch and adjust to your taste. You can also mix in a splash of hot sauce. This variation gives a fun twist to the sweet and tangy taste. It’s perfect for those who love bold flavors. After cooking, let the honey mustard chicken thighs cool. Place them in an airtight container. Store in the fridge for up to three days. This keeps the chicken safe and tasty for later meals. To freeze the chicken, first let it cool completely. Wrap the thighs tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Properly stored, they can last for up to three months. Thaw in the fridge overnight before reheating. To reheat, use the oven for best results. Preheat to 350°F (175°C). Place the chicken on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave. Heat on medium power for 1-2 minutes, checking often to avoid drying out. For a crispy skin, a quick broil for 2-3 minutes works wonders. Enjoy your flavorful honey mustard chicken thighs! To make Honey Mustard Chicken Thighs, first, gather your ingredients. You need chicken thighs, honey, Dijon mustard, soy sauce, apple cider vinegar, garlic, thyme, smoked paprika, salt, pepper, and olive oil. Mix the honey, mustard, soy sauce, vinegar, garlic, thyme, paprika, salt, and pepper in a bowl. Pour this marinade over the chicken and let it sit for at least 30 minutes. Sear the chicken in a hot pan, then bake it in the oven until fully cooked. You can find the full recipe for detailed steps. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 20-25 minutes in the oven. Always check the chicken’s internal temperature. It should reach 165°F (74°C) for safe eating. These chicken thighs pair well with many sides. Consider serving them with roasted vegetables, rice, or quinoa. You can also add a fresh salad or mashed potatoes. These sides enhance the flavors and create a balanced meal. Leftovers can last for about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. Reheat the chicken in the oven or microwave until it is hot throughout. Enjoy your flavorful meal again! In this post, we covered how to make tasty honey mustard chicken thighs. You learned about key ingredients and how to prepare them. I shared tips for crispy skin and marinating chicken well. You can choose different flavors for your dish. Also, we discussed how to store and reheat your leftovers. Enjoy your cooking! With these steps and ideas, you can create a delicious meal every time. Happy cooking!

- Honey Mustard Chicken Thighs

Experience the delightful blend of sweet and tangy with my Flavorful Honey Mustard Chicken Thighs recipe! This easy, step-by-step guide will have you cooking tender, juicy chicken that everyone will love. Perfect for family dinners or special occasions, it’s customizable to suit your taste. Ready to elevate your cooking? Click through for the full recipe and tips to make this dish irresistible every time! Enjoy your flavorful adventure!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C), ensuring it reaches the correct temperature before placing the chicken inside.

    Prepare the Marinade: In a medium-sized mixing bowl, combine the honey, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, thyme leaves, smoked paprika, along with a pinch of salt and pepper. Whisk the mixture thoroughly until all the ingredients are well blended and smooth.

      Marinate the Chicken: In a large resealable plastic bag or a shallow dish, add the chicken thighs. Pour the prepared marinade over the chicken, making sure that each piece is generously coated. Seal the bag or cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours.

        Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully remove the chicken thighs from the marinade (allowing any excess marinade to drip off) and place them skin-side down in the skillet. Sear the chicken for about 5-7 minutes, or until the skin is beautifully golden brown and crispy. Carefully flip the thighs over using tongs.

          Bake the Chicken: Pour the remaining marinade over the seared chicken thighs. Then, transfer the skillet to the preheated oven. Bake for approximately 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when pierced with a knife.

            Rest and Garnish: Once cooked, remove the skillet from the oven and allow the chicken to rest for about 5 minutes. This allows the juices to redistribute and ensures moist, tender chicken. Finally, garnish with a sprinkle of freshly chopped parsley for a pop of color before serving.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                Presentation Tips: For a visually appealing dish, serve the chicken thighs on a rustic wooden board or a wide, shallow plate. Drizzle the pan sauce over the top for added flavor and shine. Consider pairing the chicken with seasonal roasted vegetables and a side of fluffy rice or quinoa to create a well-rounded and vibrant meal.