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- 4 bone-in chicken thighs, skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and black pepper to taste - Fresh parsley for garnish When making honey mustard chicken thighs, I always focus on fresh ingredients. The chicken thighs are the star of the dish. Their skin adds flavor and keeps the meat juicy. I prefer bone-in thighs for taste. They soak up the marinade well. Honey and Dijon mustard work together to create a perfect blend of sweet and tangy. The honey gives a nice glaze. The mustard adds depth and a bit of bite. It’s a simple mix, but it packs a punch. For the marinade, I use olive oil, garlic, thyme, and paprika. Olive oil keeps the chicken moist. The garlic adds a nice zing. Thyme gives a fresh herbal note, while paprika brings warmth and color. Don't forget the salt and black pepper! They enhance all the flavors. Adjust these to your taste. Finally, I love garnishing with fresh parsley. It adds a pop of color and freshness. This dish looks great on a plate and is easy to make. For the full recipe, check the details above! First, grab a small bowl. In it, whisk together: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and black pepper to taste Mix these ingredients until they are well combined. This sweet and tangy mix is your marinade. Set it aside for now. Next, take your chicken thighs. They should be bone-in and skin-on for the best flavor. Place them in a large bowl or a resealable plastic bag. Pour the marinade over the chicken. Make sure each piece is coated well. For the best taste, let the chicken sit in the marinade. You can leave it for 30 minutes to overnight in the fridge. The longer it sits, the more flavor it will soak up. Now, it’s time to cook! Preheat your oven to 400°F (200°C). While the oven heats, grab a large oven-safe skillet. Heat it over medium-high heat. Once it is hot, add the marinated chicken thighs, skin-side down. Sear them for about 5-7 minutes until the skin is golden brown. After searing, flip the chicken thighs. Carefully transfer the skillet to your preheated oven. Bake for 25-30 minutes. Check that the internal temperature reaches 165°F (75°C) and the juices run clear. Once done, take the skillet out of the oven. Let the chicken rest for about 5 minutes. This helps keep it juicy. You can garnish with fresh parsley for a nice touch. For the full recipe, check out the instructions provided earlier. To get that nice, crispy skin, sear the chicken properly before baking. Heat your skillet until it's hot. When you add the chicken, listen for that sizzle. This step gives a great start to your dish. Next, keep the oven at the right temperature. Set it to 400°F (200°C) and let it preheat fully. This heat helps the skin become golden and crunchy. Want to boost the flavor? Think about adding fresh herbs or citrus zest to the marinade. Fresh thyme or rosemary can add a nice touch. You could also use lemon or orange zest for a bright flavor. Additionally, try different mustards for varied tastes. Whole grain mustard or spicy brown mustard can shake things up. Each type brings its own unique twist to the dish. Marinating the chicken longer gives it a big flavor boost. While 30 minutes is good, letting it sit overnight is even better. The longer the chicken soaks, the more the flavors mix. This means every bite will be full of that sweet and tangy goodness. So, if you can, plan ahead and give the chicken time to marinate well. Check out the Full Recipe for more details! {{image_2}} You can add a fresh twist to your honey mustard chicken thighs. Try mixing in orange or lemon juice. This addition gives your dish a zesty flavor. The bright notes from citrus really balance the sweetness of the honey. You can use the juice of one orange or one lemon. Simply whisk it into the marinade. This change makes the dish feel light and vibrant. It’s great for a sunny day meal or a cheerful dinner. Adding herbs can enhance the flavor of your chicken thighs. Rosemary or oregano works well here. Just chop up a tablespoon of fresh herbs and mix them into the marinade. This adds a nice depth to the dish. The earthiness of the herbs pairs nicely with honey mustard. It also gives your meal a lovely aroma while cooking. You can use dried herbs if fresh ones aren’t available. Just remember to use less since dried herbs are stronger. If you love grilling, adapt this recipe for the grill. Keep the marinade the same, as it adds great flavor. After marinating, take the chicken thighs out. Preheat your grill to medium heat. Grill the thighs skin-side down for about 7-8 minutes. Then flip them and cook for another 7-8 minutes. The internal temperature should reach 165°F (75°C). This method gives the chicken a smoky flavor. Plus, the grill marks add a beautiful look. You can serve it with a fresh salad or grilled veggies. For the full recipe, check out the details above. To store leftover honey mustard chicken thighs in the fridge, let them cool first. Place the thighs in an airtight container. This helps keep them fresh. Store them in the fridge for up to three days. When you’re ready to eat, just reheat them in the oven or microwave. Freezing honey mustard chicken thighs is simple. Wrap each thigh in plastic wrap. Then, place them in a freezer bag or container. This keeps them safe from freezer burn. They can stay frozen for up to three months. To reheat, thaw them overnight in the fridge. Then, bake at 350°F (175°C) until heated through. Store leftover marinade safely. Place it in a clean, airtight jar. You can keep it in the fridge for up to a week. If you want to keep it longer, freeze it in ice cube trays. This way, you can use small amounts later. Just thaw as needed for future meals. For safety, do not reuse marinade that has touched raw chicken. To know when chicken thighs are done, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer to confirm. Look for clear juices when you cut into the chicken. If the juices are pink, it needs more time. The skin should also be golden brown and crispy. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Reduce the baking time to about 20-25 minutes. This change may also affect the flavor. Boneless thighs can be juicier, so keep an eye on them. Some great sides to serve with honey mustard chicken thighs include: - Roasted vegetables - Mashed potatoes - Steamed rice - Green salad - Garlic bread These sides will complement the sweet and tangy flavor of the chicken. Enjoy your meal! For the full recipe, check out the Honey Mustard Chicken Thighs section. This recipe for honey mustard chicken thighs is simple yet delicious. You learned about key ingredients, mixing marinade, and cooking techniques. Each step brings out the flavor and texture you want. Remember to experiment with spices and herbs for a personal touch. Proper storage ensures leftovers stay tasty. Try out these tips and variations for even more flavor. Cook with joy and share your delicious results. Enjoy making this dish for friends and family!

Honey Mustard Chicken Thighs

Get ready to savor the deliciousness of honey mustard chicken thighs! This easy recipe combines juicy chicken thighs with a sweet and tangy marinade that packs flavor in every bite. Perfect for family dinners or impressing guests, this dish is simple to make and incredibly satisfying. Want to elevate your weeknight meals? Click through for the full recipe and steps to enjoy this tasty dish tonight!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

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

      Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

        Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down to the skillet. Sear for about 5-7 minutes or until the skin is golden brown.

          Carefully flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

            Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

              Garnish with fresh parsley for a beautiful presentation.

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