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- 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 freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) To create my honey mustard chicken thighs, I start with the main ingredients. The chicken thighs bring rich flavor and juicy texture. I prefer bone-in and skin-on for the best results. The Dijon mustard adds a tangy kick, while honey brings a sweet balance. Olive oil helps to keep everything moist. Next, I enhance the flavor with garlic, thyme, and smoked paprika. Garlic gives a nice aroma. Dried thyme adds earthiness. Smoked paprika contributes a subtle smokiness. Seasoning with salt and black pepper ties it all together for a well-rounded taste. Garnishing with fresh parsley adds color and freshness. It makes the dish pop visually. This mix of ingredients is simple yet powerful, making each bite delightful. - Preheat the oven to 400°F (200°C). - Arrange chicken thighs in a baking dish, skin side up. - Combine Dijon mustard, honey, olive oil, garlic, thyme, smoked paprika, salt, and pepper. - Whisk until smooth. - Pour the sauce over the chicken and ensure even coating. - Optional: Marinate for 15-30 minutes. - Bake for 35-40 minutes, or until cooked through. - Broil for added crispiness for 3-5 minutes. - Let the chicken rest for 5 minutes before serving. - Garnish with fresh parsley. When prepping the chicken, I like to start with a clean workspace. It makes cooking more enjoyable. After preheating the oven, I lay the chicken thighs in the dish. Skin side up gets them crispy, which is key. Next, I mix the sauce. The combination of Dijon mustard and honey creates a sweet and tangy flavor. Olive oil adds richness. The garlic and thyme give it a fresh taste. Whisking until smooth ensures no lumps remain. Coating the chicken is my favorite part. I pour the honey mustard sauce over the thighs, using a spatula to coat every inch. This step is vital for flavor. If you have time, let the chicken marinate. It makes a difference! Baking is simple. I place the dish in the oven and set a timer. The smell that fills the kitchen is amazing! I check the chicken after 35 minutes to see if it's done. The skin should be golden and crispy. For an extra touch, I broil the chicken for a few minutes. This step gives the skin a perfect crunch. After broiling, I let the chicken rest. This keeps the juices locked in. Finally, I sprinkle fresh parsley on top for color and flavor. Marinating chicken before baking is key to a tasty meal. It allows the flavors to soak in and makes the chicken juicy. You can marinate for 15-30 minutes. This step is optional, but I strongly recommend it. To ensure perfect doneness, use a meat thermometer. Chicken is safe to eat at 165°F (75°C). This guarantees a tender and flavorful bite every time. For crispy skin, broil the chicken for a few minutes at the end. Watch it closely to avoid burning. Broiling adds a great crunch. When baking, place the chicken skin-side up. This helps the fat render, leading to a crispier finish. You can also pat the skin dry with paper towels before cooking. This helps achieve that golden brown color. Pair honey mustard chicken thighs with tasty side dishes. Roasted veggies or a fluffy rice bed work well. Fresh greens or a light salad can balance the meal. For a beautiful plate, arrange the chicken on a wooden board. Add seasonal veggies and some lemon wedges for a pop of color. This makes your meal look as good as it tastes! {{image_4}} To bake honey mustard chicken thighs, preheat your oven to 400°F (200°C). Arrange the chicken in a baking dish, skin side up. You can adjust cooking time slightly based on thickness. Bake for 35-40 minutes. Use a meat thermometer to check the chicken reaches 165°F (75°C). For extra crisp, broil for 3-5 minutes. For grilling, start by marinating the chicken thighs in the honey mustard mix. Let them sit for 30 minutes to soak in the flavors. Preheat your grill to medium-high heat, around 400°F (200°C). Grill the chicken thighs for 6-7 minutes on each side. Aim for that same internal temperature of 165°F (75°C). The grill adds a smoky flavor that complements the mustard. To make kabobs, cut chicken into bite-sized pieces. Marinate as usual, then thread the chicken onto skewers. You can add veggies like bell peppers or onions for color and taste. Grill or bake the skewers for 10-15 minutes. Serve with a side of rice or a fresh salad for a fun meal. To store leftover honey mustard chicken thighs, let them cool first. Place the chicken in an airtight container. This helps keep the chicken fresh. You can also wrap it tightly in plastic wrap. I recommend using glass or plastic containers with tight lids. This will prevent spills and keep the flavors intact. If you want to freeze cooked chicken, wrap it well. Use aluminum foil or freezer bags. Make sure to squeeze out all the air. This avoids freezer burn and keeps the chicken tasty. When you're ready to eat, thaw the chicken in the fridge overnight. To reheat, simply warm it in the oven at 350°F (175°C) until heated through. Leftovers can last up to four days in the fridge. Always check for spoilage signs. If you see any off smells or discoloration, it’s best to throw it away. Proper storage helps ensure your honey mustard chicken thighs stay delicious for your next meal! For the best flavor, coat the chicken thighs well. Use a mix of Dijon mustard, honey, olive oil, garlic, thyme, paprika, salt, and pepper. Place the thighs in a bowl or bag and pour the marinade over them. Make sure every piece gets covered. Let them sit for 15 to 30 minutes at room temperature. This step helps the flavors soak in. For a stronger flavor, you can marinate them longer in the fridge. Yes, you can use boneless chicken thighs. They will cook faster than bone-in ones. Reduce the baking time by about 10 minutes. Check for doneness at 25 to 30 minutes. Always coat the boneless thighs with the honey mustard sauce just as you would with bone-in thighs. This keeps the flavor rich and tasty. The best way to check is by using a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. You can also look for visual signs. The skin should be golden brown and crispy. The juices should run clear when you cut into the meat. If you see any pink, it needs more cooking. Always let your chicken rest for a few minutes before serving to keep it juicy. You now have a quick, tasty recipe for honey mustard chicken thighs. The key lies in the sauce made of Dijon, honey, and spices. Remember to marinate for the best flavor and to check your chicken's internal temperature for safety. Try grilling or making skewers for fun twists. Don't forget to store leftovers properly for later meals. This dish is easy to prepare and delicious, perfect for any weeknight dinner. Enjoy the meal and be creative with your ingredients!

Honey Mustard Chicken Thighs

Discover the mouthwatering flavor of honey mustard chicken thighs with this easy recipe that will impress your family and friends! Juicy chicken thighs are baked to perfection with a sweet and tangy honey mustard glaze. Perfect for dinner or meal prep, this dish is not only delicious but also simple to make. Click through to explore this irresistible recipe and elevate your cooking tonight!
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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 freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it’s fully heated before the chicken goes in.

    In a medium mixing bowl, combine the Dijon mustard, honey, olive oil, minced garlic, dried thyme, smoked paprika, and a pinch of salt and pepper. Whisk together until the mixture is smooth and well blended.

      Take a large baking dish and arrange the chicken thighs in it, placing them skin side up for optimal crispiness.

        Generously pour the honey mustard mixture over the chicken thighs, using a spatula to ensure that each piece is thoroughly coated on all sides for maximum flavor.

          For the best taste, consider letting the chicken marinate for 15-30 minutes at room temperature (this step is optional but recommended).

            Once marinated, place the baking dish in the preheated oven and bake the chicken for 35-40 minutes. The chicken is done when the skin is beautifully crispy and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.

              For an extra crispy skin, switch the oven to broil and cook for an additional 3-5 minutes. Keep a close eye on the chicken during this time to prevent it from burning.

                Carefully remove the baking dish from the oven and let the chicken thighs rest for about 5 minutes before serving. This helps retain their juices.

                  Just before serving, sprinkle fresh chopped parsley over the chicken for a vibrant finish.

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

                      - Presentation Tips: Serve the chicken thighs on a rustic wooden board alongside seasonal roasted vegetables or a bed of fluffy rice to complete the meal. Consider adding lemon wedges for an extra touch of zest!