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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste The main star of this dish is the chicken thighs. I love using bone-in, skin-on thighs because they stay juicy. The skin crisps up nicely in the oven, adding great texture. Honey and Dijon mustard create a sweet and tangy sauce. Olive oil helps to keep the chicken moist while garlic adds depth. Thyme and paprika bring warmth and flavor to the mix. You can adjust the salt and pepper to your liking. - Fresh parsley - Additional honey mustard sauce Adding fresh parsley at the end brightens the dish. It adds color and a fresh taste. If you want more flavor, drizzle extra honey mustard sauce on top. This little touch makes the dish even more appealing. You can find the full recipe with all details mentioned earlier. Enjoy making this tasty honey mustard chicken! Start by mixing the honey mustard sauce. In a bowl, combine: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Whisk these ingredients together until smooth. This sauce gives the chicken great flavor. Next, marinate the chicken thighs. Place 4 bone-in, skin-on chicken thighs in a large resealable bag or bowl. Pour the marinade over the chicken. Make sure each piece is well coated. Seal the bag or cover the bowl. Refrigerate for at least 30 minutes or up to overnight. The longer it marinates, the better the taste. Now, it’s time to bake the chicken. Preheat your oven to 400°F (200°C). Take the chicken out of the marinade and place it skin-side up in a baking dish. Save the extra marinade for basting later. Bake the chicken for 35 to 40 minutes. Make sure it reaches an internal temperature of 165°F (75°C). Halfway through baking, baste the chicken with the reserved marinade. This adds extra flavor and moisture to the meat. For a crispy skin, broil the chicken for the last 5 minutes of cooking. Switch your oven to broil and keep a close eye on it. You want it golden brown, not burnt. Once cooked, take the chicken out and let it rest for about 5 minutes. This helps keep the juices inside. Before serving, garnish with chopped fresh parsley for a nice touch. You can find the full recipe for Honey Mustard Chicken Thighs to ensure you don’t miss a step. - Marinating Time: Marinate your chicken for at least 30 minutes. This adds great flavor. For even better taste, let it sit overnight. The longer it marinates, the more the chicken absorbs the honey mustard goodness. - Basting: Basting is key. Halfway through cooking, brush the chicken with the reserved marinade. This keeps the chicken moist and adds extra flavor. You want that rich, sticky glaze on the skin. - Checking for Doneness: Use a meat thermometer. Your chicken should reach 165°F (75°C) in the thickest part. This ensures it is safe to eat and perfectly cooked. - Best Practices for Broiling: Broil the chicken for the last 5 minutes to crisp the skin. Keep an eye on it while it cooks. Broiling can go fast, so watch for burning. - Complementary Sides: Pair your chicken with roasted veggies or a fresh green salad. These options balance the rich flavors of the dish. You can also serve it with rice or quinoa for a hearty meal. - Plating for Presentation: Use a large plate to showcase your chicken. Drizzle some honey mustard sauce from the baking dish on top. Add a sprinkle of fresh parsley for a pop of color. This will make your meal look as good as it tastes! {{image_2}} You can use chicken breasts or drumsticks instead of thighs. The cooking time may change a bit. For chicken breasts, bake them for about 25 to 30 minutes. Drumsticks will take about 35 to 40 minutes. Just ensure the internal temperature reaches 165°F (75°C). The same sweet and tangy glaze will work well to keep the meat juicy. To spice things up, add sriracha or hot sauce to the marinade. Start with one tablespoon and mix it in with the honey and mustard. Taste it and adjust for your heat level. This will give your chicken a nice kick! The sweet and spicy combo creates a unique flavor that will wow your guests. For a fun grilling option, make honey mustard chicken skewers. Cut the chicken thighs into bite-sized pieces. Thread them onto skewers with veggies like bell peppers and onions. Brush the marinade on the skewers as they cook. Grill them for about 10 to 15 minutes over medium heat, turning them until they are nicely cooked. These skewers are perfect for parties or casual dinners. For the full recipe, check the details in the earlier section. After enjoying your honey mustard chicken thighs, store any leftovers in a safe way. Place the chicken in an airtight container. Let it cool to room temperature before sealing. This helps prevent moisture build-up. Keep the container in your fridge for up to three days. Make sure to label it with the date you cooked it. This way, you can track how fresh it is. If you want to save chicken for later, freezing works great. Wrap each thigh tightly in plastic wrap. Then place them in a freezer bag. Remove as much air as you can before sealing. This helps keep the chicken fresh. You can freeze the thighs for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) until warm. Leftover honey mustard chicken thighs can be a tasty treat. Shred the chicken and add it to salads or wraps. You can also mix it into pasta for a quick meal. It adds a sweet and savory flavor that brightens up any dish. Another idea is to make a chicken sandwich with your favorite toppings. Get creative and enjoy the flavors in different ways! For the full recipe, check the earlier section for details. To check if chicken thighs are cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Insert the thermometer into the thickest part of the thigh. Avoid touching the bone, as that can give a false reading. If you do not have a thermometer, cut into the thigh. The meat should be white, and the juices should run clear. Yes, you can use skinless chicken thighs. However, they will cook faster and may be less moist. Skin adds flavor and helps keep the meat juicy. If you use skinless thighs, check them a bit earlier. They may take about 5-10 minutes less to cook. I love serving honey mustard chicken thighs with roasted veggies. You can try carrots, potatoes, or Brussels sprouts. A fresh green salad also pairs well. You can add a light vinaigrette for extra flavor. For a hearty meal, serve with rice or quinoa. You can find the complete recipe for Honey Mustard Chicken Thighs [here](#). This recipe for honey mustard chicken thighs is simple and fun. You learned about essential ingredients, cooking steps, and helpful tips. Remember to let the chicken rest and check for doneness to ensure a juicy meal. Feel free to explore variations like spicy or grilled options. With easy leftover ideas, you can enjoy this dish all week. Now, you have all the tools to make a tasty meal that impresses everyone. Happy cooking!

Honey Mustard Chicken Thighs

Elevate your weeknight dinners with this easy and flavorful recipe for Honey Mustard Chicken Thighs. Juicy, bone-in chicken thighs are marinated in a delicious mix of honey and Dijon mustard, creating a sweet and tangy glaze that your family will love. Perfect for busy nights, this dish is simple to prepare and packed with flavor. Ready to impress? Click through to explore the full recipe and learn cooking tips that will make dinner a breeze!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Marinade: In a bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, thyme, paprika, salt, and pepper until well combined.

      Marinate Chicken: Place the chicken thighs in a large resealable bag or bowl, pour the marinade over the chicken, and ensure it’s well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (or up to overnight for more flavor).

        Bake Chicken: Remove the chicken from the marinade and place it in a baking dish, skin-side up. Reserve the extra marinade. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

          Baste Chicken: Halfway through baking, use a brush to baste the chicken with the remaining marinade for extra flavor and moisture.

            Broil for Crispiness: For an additional touch, switch the oven to broil for the last 5 minutes of cooking to get the skin crispy. Keep an eye on it to prevent burning.

              Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Garnish with chopped fresh parsley before serving.

                Prep Time: 10 mins | Total Time: 55 mins | Servings: 4

                  - Presentation Tips: Serve on a large plate with a drizzle of honey mustard sauce from the dish. Pair it with roasted vegetables or a fresh green salad on the side for a balanced meal.