Chicken Thighs in Honey Mustard Marinade is a delicious and easy-to-make dish that combines the sweet and tangy flavors of honey and mustard with the rich, juicy taste of chicken thighs. The marinade infuses the chicken with flavor and helps keep it moist during cooking.
Ingredients:
- Chicken thighs: 6-8 (bone-in, skin-on or boneless, as preferred)
- Honey: 1/4 cup
- Dijon mustard: 1/4 cup
- Whole grain mustard: 2 tablespoons (optional, for texture)
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon (optional, for extra depth of flavor)
- Lemon juice: 1 tablespoon (or vinegar)
- Fresh thyme or rosemary: 1-2 teaspoons, chopped (optional)
- Salt and pepper: to taste
Instructions:
-
Prepare the Marinade:
- In a bowl, whisk together the honey, Dijon mustard, whole grain mustard (if using), minced garlic, olive oil, soy sauce (if using), lemon juice, and fresh herbs (if using).
- Season the marinade with salt and pepper to taste.
-
Marinate the Chicken:
- Place the chicken thighs in a large zip-top bag or a shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are well coated.
- Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 2 hours. For the best flavor, marinate overnight.
-
Cook the Chicken:
- Preheat your oven to 400°F (200°C).
- Remove the chicken thighs from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
- Place the chicken thighs on a baking sheet or in an ovenproof dish, skin-side up if using bone-in thighs.
- Bake for 25-30 minutes for boneless thighs or 35-40 minutes for bone-in thighs, basting with the reserved marinade halfway through cooking.
-
Check for Doneness:
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy, or the exterior has caramelized.
-
Serve:
- Let the chicken rest for a few minutes before serving.
Serving Suggestions:
These honey mustard chicken thighs pair well with roasted vegetables, mashed potatoes, rice, or a fresh green salad. Drizzle any remaining pan juices over the chicken before serving for extra flavor.
