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- 6 chicken thighs, bone-in and skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish For the honey and mustard, we use a 1/4 cup. For apple cider vinegar, we need 2 tablespoons. Garlic is measured in cloves. Herbs and spices use teaspoons. Salt and pepper should be to your liking. You can swap honey for maple syrup if you want a different taste. If you lack Dijon mustard, yellow mustard works, but it will change the flavor. For apple cider vinegar, use white vinegar or lemon juice. If you prefer fresh herbs, you can use fresh thyme instead of dried. To make the marinade, grab a mixing bowl. Add 1/4 cup of honey, 1/4 cup of Dijon mustard, and 2 tablespoons of apple cider vinegar. Then, add 2 minced garlic cloves, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme. Season with salt and pepper to taste. Whisk all these ingredients together until they blend well. This mix will give a sweet and tangy flavor to your chicken. Next, take 6 chicken thighs, bone-in and skin-on. Place them in a large resealable bag or a shallow dish. Pour the honey mustard marinade over the chicken. Make sure each piece is coated well. Seal the bag or cover the dish with plastic wrap. Put the chicken in the fridge for at least 1 hour. If you have time, let it marinate overnight for even more flavor. To cook the chicken, first preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade. Let the excess marinade drip off and place the chicken skin-side down in the hot skillet. Sear for about 5 to 7 minutes until the skin is golden brown. Then, flip the chicken and sear the other side for 3 to 4 minutes. After searing, transfer the skillet to the oven. If your skillet isn't oven-safe, use a baking dish. Roast the chicken for about 25 to 30 minutes. You want the internal temperature to reach 165°F (75°C). While the chicken cooks, take the remaining marinade and pour it into a saucepan. Bring it to a boil over medium heat. Then, reduce the heat and let it simmer for about 5 minutes until it thickens slightly. When the chicken is done, let it rest for 5 minutes. Drizzle the thickened honey mustard sauce over the chicken thighs. Enjoy this simple flavor delight from the Full Recipe! Marinating chicken thighs is key to great flavor. Use a sturdy bag or dish. Make sure the chicken is fully coated in the marinade. If you can, let it marinate overnight. This allows the flavors to soak in deeply. A shorter marination of one hour is okay too, but longer is better. Crispy skin is a must for great chicken. Start by patting the chicken dry with paper towels. This removes extra moisture. Searing the skin in a hot skillet adds texture. Cook the skin-side down first for golden crispness. Avoid moving the chicken too much while it cooks. Cooking chicken at the right temperature is crucial. Preheat your oven to 400°F (200°C). Sear the chicken thighs for 5-7 minutes before baking. Then bake for 25-30 minutes. Always check the internal temperature. It should be 165°F (75°C) for safe eating. Let the chicken rest for a few minutes before serving. This keeps it juicy and delicious. For the full recipe, check the details above. {{image_2}} Adding orange zest gives a fresh twist. The sweet citrus brightens the dish. Just add one tablespoon of zest to the marinade. It balances the honey and mustard flavors well. This variation is great for summer meals or special gatherings. The taste feels vibrant and inviting. Do you like heat? Add some spice to your honey mustard chicken. You can mix in one teaspoon of cayenne pepper or hot sauce. This change brings a bold kick that wakes up your taste buds. Enjoy the sweet and spicy blend that makes each bite exciting. It’s perfect for those who crave a little adventure in their meals. You can switch up your cooking method for more flavor. Grilling gives a smoky taste to your honey mustard chicken. Just preheat your grill and cook the thighs for about 6-8 minutes on each side. Slow-cooking is another great option. It makes the chicken tender and juicy. Set your slow cooker on low and cook for 4-6 hours. This method allows the chicken to soak up all the flavors. Try these variations to make your honey mustard chicken thighs even more delightful! For the full recipe, check out the recipe section above. After making honey mustard chicken thighs, you may have leftovers. First, let the chicken cool to room temperature. Then, place the chicken in an airtight container. This keeps out air and moisture. Store it in the fridge for up to three days. If your chicken has sauce, it will stay juicy and flavorful. To enjoy your leftovers, reheat the chicken in the oven. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes, or until warmed through. This method keeps the skin crispy. You can also use a microwave, but it may make the skin soft. Just heat in short bursts until warm. If you want to save chicken for later, freezing is a great option. Wrap each thigh in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze the chicken for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. For convenience, I recommend following the full recipe for the best experience. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just keep an eye on the cooking time. Boneless thighs are great for quick meals. They absorb the honey mustard flavor well. I recommend marinating the chicken for at least one hour. For best results, marinate overnight. This helps the flavors soak in deeply. Longer marinating time makes the chicken tastier and juicier. Many sides work well with honey mustard chicken thighs. Here are some of my favorites: - Roasted vegetables - Creamy mashed potatoes - Garlic bread - Rice pilaf - Fresh salad These sides balance the sweet and tangy taste of the dish. Enjoy your meal! For the full recipe, check out the section above. In this blog post, we explored how to make honey mustard chicken thighs. We covered key ingredients and their measurements, plus smart substitutions. You learned step-by-step instructions on marinating and cooking. We shared helpful tips for crispy skin and timing. We also looked at tasty variations and best storage methods. Cooking can be fun and easy. Enjoy trying these recipes and making them your own!

Honey Mustard Chicken Thighs

Looking for a delicious and simple dinner idea? Try making Honey Mustard Chicken Thighs, a sweet and tangy flavor delight that will wow your family and friends! This easy recipe guides you through marinating and cooking tender chicken thighs to perfection. With helpful tips and tasty variations, you'll create a mouthwatering meal in no time. Click through to discover the full recipe and start your culinary adventure today!
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Ingredients
  

6 chicken thighs, bone-in and skin-on

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons apple cider vinegar

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Prepare the Marinade: In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, thyme, salt, and pepper until well combined.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the honey mustard marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

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

        Sear the Chicken: In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off, and place them skin-side down into the hot skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.

          Bake the Chicken: Transfer the skillet to the preheated oven (if your skillet is not oven-safe, transfer the chicken to a baking dish) and roast for about 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

            Finish the Sauce: Meanwhile, pour the remaining marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 5 minutes until slightly thickened.

              Serve: Once the chicken is cooked, remove it from the oven and let it rest for about 5 minutes. Drizzle the thickened honey mustard sauce over the chicken thighs and garnish with chopped fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 min | 1 hr 5 min | 6 servings

                  - Presentation Tips: Serve the chicken thighs on a large platter with a side of roasted vegetables or creamy mashed potatoes. Drizzle additional sauce over the plate and garnish with lemon wedges for a vibrant look!