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To make honey mustard chicken thighs, you need some simple ingredients. Here’s what you will need: - 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 fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - 1 tablespoon apple cider vinegar - Fresh parsley, chopped (for garnish) These ingredients work together to create a sweet and tangy flavor. The honey adds sweetness, while the Dijon mustard gives a nice kick. Olive oil helps keep the chicken moist. Garlic and thyme bring in great depth. Don't forget to season with salt and pepper for balance. Lastly, the apple cider vinegar adds a hint of acidity to brighten the dish. I recommend using fresh parsley as a garnish. It adds color and freshness to your plate. For the full recipe, check out the complete instructions. First, you need to make the marinade. In a medium bowl, whisk together these ingredients: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1 tablespoon apple cider vinegar - Salt and pepper to taste Whisk until well combined. This mix adds a sweet and tangy flavor to the chicken. Marinating chicken is key. It helps the meat soak in all those delicious flavors. Now, let’s 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. Make sure they are well coated. Seal the bag or cover the dish and put it in the refrigerator. I recommend marinating for at least 30 minutes. For even better flavor, try to marinate overnight. The longer you marinate, the tastier your chicken will be. Next, preheat your oven to 400°F (200°C). While the oven heats, remove the chicken thighs from the marinade. Place them skin-side up in a baking dish. Don’t forget to reserve the marinade for later use. Bake the chicken in the oven for about 35-40 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). To check, use a meat thermometer. As the chicken bakes, brush the reserved marinade over the thighs during the last 10 minutes. This gives them a lovely glossy finish. Once cooked, let the chicken rest for 5-10 minutes. This step helps keep the meat juicy. Before serving, garnish with freshly chopped parsley for a pop of color. Enjoy! For the full recipe, refer to the earlier section. Resting chicken after baking is key. Let it sit for 5-10 minutes. This step helps keep the juices inside. You will enjoy tender chicken. To check if the chicken thighs are done, use a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the thigh. The juices should run clear, not pink. Add extra flavor with herbs like rosemary or oregano. You can also try smoked paprika for a twist. If you like it sweeter, add more honey. For more tang, increase the apple cider vinegar. Adjust the glaze to match your taste. These tweaks can make the dish your own. Serve your chicken on a nice platter or cutting board. Add a side of roasted vegetables for color. Fresh salad also pairs well. For a pretty touch, drizzle the leftover glaze over the chicken. Garnish with parsley for a pop of green. With these tips, your meal will look as good as it tastes. {{image_2}} Grilling and baking are great ways to cook honey mustard chicken thighs. Grilling: - Pros: Grilling gives a smoky flavor. It makes the skin crispy. - Cons: It requires more attention. You need to watch the heat carefully. Baking: - Pros: It is easy and hands-off. You can set a timer and relax. - Cons: The skin may not be as crispy as grilling. You can also use a slow cooker for honey mustard chicken thighs. This method makes the meat juicy and tender. Just add the chicken and marinade to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You might need substitutes for Dijon mustard or honey. - Try yellow mustard instead of Dijon. It has a milder taste. - Maple syrup works as a sweetener in place of honey. For dietary needs, you can adjust the recipe. Use gluten-free mustard and check that your honey is pure. This dish can also fit low-carb diets if you skip the sugar. You can add vegetables to make a one-pan meal. Try carrots, potatoes, or bell peppers. Toss them in the marinade and cook them with the chicken. For sides, serve honey mustard chicken thighs with rice or a fresh salad. Roasted vegetables also pair well to add color and flavor. Enjoy your meal! To store Honey Mustard Chicken Thighs, let them cool down first. Place leftovers in an airtight container. This keeps them fresh and tasty. You can refrigerate them for up to four days. Make sure to label the container with the date. If you want to keep them longer, freezing is a great option. Wrap each chicken thigh tightly in plastic wrap. Then, place them in a freezer bag. This helps to keep air out and locks in flavor. You can freeze the chicken for up to three months. When you want to eat it, thaw the chicken in the fridge overnight. Reheat it in the oven. Set the oven to 350°F (175°C) and cook until the chicken is hot. This way, you preserve the texture and flavor well. Enjoy your meal! For the full recipe, check out the earlier sections. I suggest marinating the chicken for at least 30 minutes. This short time allows the flavors to soak in. For the best taste, try marinating overnight. The longer you marinate, the more intense the honey mustard flavor becomes. Yes, you can use boneless chicken thighs! Just cut the cooking time by about 10-15 minutes. Boneless thighs cook faster, so check for doneness early. Make sure they still reach 165°F (74°C) for safe eating. Chicken thighs should reach an internal temperature of 165°F (74°C). This ensures they are safe to eat. Use a meat thermometer to check. Insert it into the thickest part of the thigh for an accurate reading. This recipe can be a one-pan meal! You can add veggies like carrots or potatoes in the baking dish. Place them around the chicken for a complete meal. Just ensure they are cut to similar sizes for even cooking. This blog post provided a simple way to make tasty honey mustard chicken thighs. We detailed the ingredients, step-by-step instructions, and tips for the best results. You learned how to marinate properly, cook at the right temperature, and check for doneness. Remember to rest your chicken after baking for juicy thighs. Feel free to switch up ingredients or cooking methods to suit your taste. Enjoy your cooking, and make this dish your own for an easy, flavorful meal!

Honey Mustard Chicken Thighs

Looking for a delicious dinner that’s easy to prepare? Try this Honey Mustard Chicken Thighs recipe! With just a few simple ingredients like honey, Dijon mustard, and garlic, you can create a flavorful dish that will impress your family. It’s perfect for busy weeknights and comes together in no time. Click through to explore the full recipe and discover tips for cooking the juiciest chicken thighs you'll ever make!
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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 fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

1 tablespoon apple cider vinegar

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, thyme, apple cider vinegar, salt, and pepper until well combined.

    Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the honey mustard marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (up to overnight for enhanced flavor).

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

        Remove the chicken thighs from the marinade and place them skin-side up in a baking dish. Reserve the marinade for later use.

          Bake in the preheated oven for about 35-40 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

            In the last 10 minutes of baking, brush the reserved marinade over the chicken thighs to create a glossy glaze.

              Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes.

                Garnish with freshly chopped parsley before serving.

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

                    - Presentation Tips: Serve on a wooden cutting board or elegant platter with a side of roasted vegetables or fresh salad for a vibrant contrast. Drizzle any remaining glaze from the baking dish over the chicken for a shiny finish.