Honey Mustard Chicken Thighs

$- 4 bone-in chicken thighs, skin-on - 1/3 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil For this recipe, use 4 chicken thighs. Bone-in and skin-on gives the best flavor. Honey adds sweetness. Use 1/3 cup for a rich glaze. Dijon mustard, at 1/4 cup, gives a nice tang. Apple cider vinegar, 2 tablespoons, adds brightness to the sauce. Mince 2 cloves of garlic for a fresh taste. Thyme and smoked paprika bring depth. Add salt and pepper to taste, adjusting as needed. Use 2 tablespoons of olive oil for searing. You can swap chicken thighs for boneless pieces if you prefer. Honey can be replaced with maple syrup for a different flavor. Use yellow mustard instead of Dijon if that’s what you have. If you don’t have apple cider vinegar, white vinegar will work too. For garlic, you can use garlic powder, but fresh is best. If you don’t like thyme, Italian seasoning is a great substitute. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This step is key for a nice bake. Preheating ensures even cooking. While the oven warms up, you can prepare your sauce and chicken. In a mixing bowl, whisk together the following: - 1/3 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Mix well until smooth. This sauce adds a sweet and tangy flavor. It’s simple but so tasty. You can adjust the vinegar for extra zing if you like. Now, take your chicken thighs. Pat them dry using paper towels. This step helps the skin crisp up nicely. Season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down. Sear them for 5-7 minutes until the skin is crispy and golden brown. After searing, flip the chicken thighs over. Pour the honey mustard sauce all over them. Make sure to coat each piece evenly. Transfer the skillet to your preheated oven. Bake the chicken for 25-30 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). If your sauce is too runny, broil the chicken for the last 2-3 minutes. Keep a close eye to avoid burning. Once done, let the chicken rest for 5 minutes before serving. Enjoy the rich flavors and tender meat! To get that crispy skin, start by drying the chicken thighs. Pat them well with paper towels. This step helps the skin get nice and crispy. When you sear the thighs, use medium-high heat. Sear them skin-side down for about 5-7 minutes. Don't rush this step. Let the skin brown well before flipping. Always check the chicken's internal temperature. Use a meat thermometer to ensure it reaches 165°F (75°C). This keeps the chicken safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding bones. If you don't have a thermometer, check that the juices run clear when you cut into it. If your sauce is too runny, don't worry. You can thicken it easily. After baking, put the skillet under the broiler for 2-3 minutes. Keep a close eye on it to avoid burning. The heat will help the sauce glaze the chicken beautifully. For an even thicker sauce, whisk in a bit of cornstarch mixed with water before broiling. Pro Tips Use Fresh Ingredients: Fresh garlic and herbs will enhance the flavor of the sauce, giving it a more vibrant and aromatic quality. Let the Chicken Rest: Allowing the chicken to rest for a few minutes after baking helps redistribute the juices, making it more tender and juicy. Experiment with Mustard: Try different types of mustard, like whole grain or spicy brown, to give your sauce a unique twist. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can use either bone-in or boneless chicken thighs for this recipe. Bone-in thighs have more flavor and stay juicy. They also take a bit longer to cook. Boneless thighs are quicker to prepare and easier to eat. If you choose boneless, reduce the baking time by about 10 minutes. Always check that the chicken reaches 165°F (75°C) inside. Adding vegetables makes the meal more colorful and healthy. You can toss in veggies like carrots, bell peppers, or broccoli. Cut them into bite-sized pieces and add them to the skillet before baking. They will soak up the honey mustard sauce and add great taste. This not only adds flavor but also makes a one-pan meal easy to clean up. You can swap out Dijon mustard for other types. Try yellow mustard for a milder taste or spicy brown for a kick. Honey mustard blends well for a sweeter twist. Each type adds its own unique flavor to the dish. Feel free to experiment and find what you love best. After enjoying your honey mustard chicken thighs, store any leftovers in a tight container. Let the chicken cool down first. Once cool, place it in the fridge. It stays fresh for up to three days. Make sure to cover the dish to avoid drying out. You can also freeze the honey mustard chicken thighs. Wrap each thigh in plastic wrap and then place them in a freezer bag. This keeps the chicken safe from freezer burn. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish. Cover them with foil to keep the moisture in. Heat for about 20-25 minutes, or until warm. You can also use a microwave for quick reheating. Just place the chicken on a plate and heat in short bursts. Check often to avoid overcooking. Enjoy your tasty leftovers! Bake chicken thighs for 25 to 30 minutes. This time gives them a nice cook. You want the inside to reach 165°F (75°C). Use a meat thermometer for best results. If they are not cooked, put them back in. Always check the thickest part for doneness. Yes, you can use other types of mustard. Honey mustard is sweet and tangy. But, yellow mustard or whole grain mustard also works well. Each type gives a different taste. Experiment and see which one you like best! Many sides go great with honey mustard chicken thighs. Try serving them with steamed veggies like broccoli or green beans. Fluffy rice or creamy mashed potatoes also work well. A fresh salad adds a nice crunch. Choose what you enjoy most to make your meal complete! This blog post guides you through making honey mustard chicken thighs. We covered the best ingredients, preparation tips, and how to cook them perfectly. You learned tips for crispy skin and sauce thickness, plus variations with bone-in thighs or added veggies. We also discussed storage and reheating methods. Cooking can be fun and easy. Remember these steps for your next meal. Enjoy your tasty honey mustard chicken!$

Deliciously glazed chicken thighs with a sweet and tangy honey mustard sauce.

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Prep Time 10

Cook Time 35

Total Time 45

Ingredients

4 pieces bone-in chicken thighs, skin-on
1.33 cup honey
0.25 cup Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, thyme, smoked paprika, salt, and pepper until well combined.
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and pour the honey mustard sauce all over them, making sure to coat them evenly.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
If the sauce is too runny, you can broil the chicken for the last 2-3 minutes for a thicker glaze, watching closely to avoid burning.
Remove from the oven and let rest for 5 minutes before serving.

Notes

Serve with steamed vegetables or fluffy rice for a complete meal.

Keyword baked chicken, chicken, honey mustard, thighs