Go Back
To make honey mustard chicken thighs, you need these main items: - 4 bone-in, skin-on chicken thighs - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish Using fresh ingredients can make a big difference in flavor. I recommend: - Fresh garlic instead of jarred - Fresh thyme instead of dried - Fresh parsley for garnish You can swap some ingredients if needed. Here are a few ideas: - Use yellow mustard if you don't have Dijon - Maple syrup can replace honey for a different taste - Chicken breast works as an alternative to thighs - Use any fresh herbs you like, such as rosemary or basil Start by gathering your ingredients. You will need: - 4 bone-in, skin-on chicken thighs - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish Preheat your oven to 400°F (200°C). In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Mix until it is smooth and well combined. Next, place the chicken thighs in a large baking dish. Make sure they are skin side up. Pour the honey mustard mixture over the chicken. Make sure to coat each thigh well. For deeper flavor, let the chicken marinate for 15 to 30 minutes. This step is optional but highly recommended. Once your chicken has marinated, it's time to bake. Place the baking dish in the preheated oven. Bake the chicken for 35 to 40 minutes. You want the skin to turn crispy and the chicken to reach an internal temperature of 165°F (75°C). To make the skin even crispier, switch your oven to broil for an extra 3 to 5 minutes. Keep a close eye on it. The broiler can burn food quickly if you are not careful. To get that perfect crispy skin, here are some tips: - Make sure your chicken skin is dry before cooking. Pat it with paper towels if needed. - Do not cover the chicken while it bakes. This allows moisture to escape and keeps the skin crispy. - Use the broiler at the end for extra crunch, but watch it closely to prevent burning. Following these steps will lead to delicious Honey Mustard Chicken Thighs that are both flavorful and easy to make. Enjoy your meal! Marinating the chicken adds great taste. I suggest letting it sit for 15 to 30 minutes. The honey and Dijon mustard mix seeps into the meat. This makes it juicy and full of flavor. You can even marinate overnight for a stronger taste. But if you're short on time, a quick marinade still works. You can pair honey mustard chicken thighs with many sides. Here are a few ideas: - Roasted vegetables like carrots, potatoes, or Brussels sprouts - A fresh garden salad with a light dressing - Creamy mashed potatoes for a comforting touch - Steamed rice or quinoa for a healthy option These sides balance the sweet and tangy flavors of the chicken. To make the best honey mustard chicken, steer clear of common mistakes. Do not skip the marinating step, even if you’re in a hurry. It makes a huge difference. Also, avoid cooking the chicken at too high a temperature; it can burn the outside. Always check the internal temperature. You want it to reach 165°F (75°C). Lastly, let the chicken rest before serving. This keeps it juicy and tender. {{image_2}} You can change the flavor by using different marinades. Try a soy sauce mix for a savory twist. Mix 1/4 cup soy sauce, 1 tablespoon honey, and minced ginger. It gives a sweet and salty taste. You can also use a spicy marinade. Combine 1/4 cup honey mustard with hot sauce for a kick. This adds heat and flavor to your chicken thighs. Baking is great, but you can try grilling too. Grilling adds a smoky flavor. Cook the thighs on medium heat for about 20-25 minutes. Flip them halfway through for even cooking. You can also use a slow cooker. Cook on low for 4-6 hours. This makes the chicken very tender and juicy. Serve these chicken thighs with rice or mashed potatoes. They soak up the honey mustard sauce well. A fresh salad on the side is nice too. It adds crunch and brightness to your meal. You can also serve it with roasted veggies. They add color and nutrients to the plate. For a fun twist, serve in wraps with lettuce and tomatoes. To store leftover honey mustard chicken thighs, let them cool down first. Place the chicken in an airtight container. You can keep it in the fridge for up to four days. Make sure to keep the skin on for better taste. If you want, you can also cover the chicken tightly with plastic wrap. If you want to freeze the chicken, wrap each thigh in foil or plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. When you're ready to eat, just thaw them in the fridge overnight before reheating. To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat it for about 15-20 minutes or until warm. You can also use the microwave, but it may not keep the skin crispy. If you want that crispy texture back, try broiling for a few minutes after microwaving. The best temperature to cook chicken thighs is 400°F (200°C). At this temperature, the chicken cooks evenly. It also allows the skin to crisp up nicely. This method keeps the meat juicy and flavorful. Always use a meat thermometer to check the internal temperature. You want it to reach 165°F (75°C) for safe eating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Be sure to adjust the cooking time down to about 25-30 minutes. The honey mustard sauce will still coat the chicken well. Just ensure they reach the same internal temperature of 165°F (75°C). To ensure the chicken is cooked through, use a meat thermometer. Check the thickest part of the thigh. It should read 165°F (75°C). If you don’t have a thermometer, cut into the meat. The juices should run clear, and the meat should not be pink. Let the chicken rest for five minutes before serving. This helps keep it juicy and tender. This blog post covered all the key points for cooking chicken thighs. We explored required and fresh ingredients, along with possible substitutions. The step-by-step guide clarified preparation, baking, and tips for crispy skin. Our tips and tricks enhanced flavors and avoided common errors. Variations offered new ideas for marinades and cooking methods. Lastly, we shared storage tips for leftovers. Cooking chicken thighs can be simple and fun. With practice, you will impress your family and friends. Enjoy experimenting in the kitchen!

Honey Mustard Chicken Thighs

Get ready to enjoy a mouthwatering dinner with these honey mustard chicken thighs! This easy recipe features juicy chicken thighs coated in a delicious honey mustard glaze, baked to crispy perfection. Perfect for busy weeknights, this dish combines simple ingredients for a flavorful meal that your family will love. Click through to explore the full recipe and impress your loved ones with this tasty, quick dinner idea!
Print Recipe Save Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.

      Place the chicken thighs in a large baking dish, skin side up.

        Pour the honey mustard mixture over the chicken thighs, ensuring they are well coated on all sides.

          Allow the chicken to marinate for 15-30 minutes for enhanced flavor (optional).

            Bake the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).

              Switch the oven to broil for an additional 3-5 minutes to get an extra crispy skin, but watch closely to prevent burning.

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

                  Garnish with fresh chopped parsley before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4