Honey Mustard Chicken Thighs
Honey Mustard Chicken Thighs are a delicious combination of tender, juicy chicken thighs and a sweet-tangy marinade made from honey, Dijon mustard, garlic, and lemon juice. The result is a dish that’s crispy on the outside and full of flavor on the inside. Perfect for a quick dinner or a weekend gathering, this easy recipe requires minimal effort but delivers impressive results. The honey mustard sauce can be adjusted to suit your taste, making this a versatile and crowd-pleasing recipe.
Equipment
- 1 Baking sheet (for baking method)
- 1 Mixing bowl (for making the marinade)
- 1 Whisk (for combining the marinade)
- 1 Measuring spoons (for accurate measurements)
- 1 Meat thermometer (to check chicken doneness)
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, lemon juice, salt, and pepper. Stir until fully combined.
- Marinate the chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
- Preheat the oven: Preheat your oven to 400°F (200°C) if you’re baking the chicken.
- Cook the chicken: If baking, place the chicken thighs on a baking sheet lined with parchment paper or a wire rack. Bake for 35-40 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown. Optionally, baste with the leftover marinade halfway through cooking for extra flavor.
- If cooking on the stovetop, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is crispy. Flip the chicken and cook for another 7-10 minutes until the internal temperature reaches 165°F (75°C).
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides!
Notes
- Marination: If you have time, marinate the chicken for several hours or overnight to allow the flavors to develop fully. If you're short on time, 30 minutes will still give you a flavorful result.
- Substitutions: You can use yellow mustard if Dijon is unavailable, but Dijon adds a more complex flavor. You can also use boneless, skinless chicken thighs for a quicker cooking time, but bone-in thighs yield juicier results.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the crispy skin.
- Grilling: If you prefer grilling, this recipe works well on the grill! Preheat the grill to medium heat, then grill the chicken for about 6-8 minutes per side or until fully cooked.