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For this recipe, I use 6 bone-in, skin-on chicken thighs. The bone adds flavor, and the skin helps keep the meat juicy. If you want a tasty weeknight meal, these thighs are perfect. The star of the dish is the honey and mustard mix. You will need: - 1/4 cup honey - 3 tablespoons Dijon mustard - 2 tablespoons whole grain mustard This mix gives the chicken a sweet and tangy flavor. Honey adds a nice glaze, while the mustards bring depth. To boost the taste, I add some extra seasonings. You will need: - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The garlic adds aroma, while thyme gives an earthy note. Smoked paprika gives a hint of warmth and depth. The parsley is a bright touch that makes the dish pop. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, gather your ingredients. You’ll need 6 bone-in, skin-on chicken thighs, honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Having everything ready makes cooking smooth and fun. In a medium bowl, combine the honey, Dijon mustard, and whole grain mustard. Add 1 tablespoon of olive oil to the mix. Then, toss in the 4 minced garlic cloves, 1 teaspoon of dried thyme, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Whisk everything together until it’s well blended. This marinade brings sweet and tangy flavors to the chicken. Next, pat the chicken thighs dry using paper towels. This helps the skin become crispy. Season both sides with salt and pepper. Heat a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin turns golden brown. Flip the chicken thighs over carefully. Pour the honey mustard marinade over the top, ensuring they are well coated. Now transfer the skillet to your preheated oven. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Once done, let the chicken rest for 5 minutes. Finally, garnish with freshly chopped parsley before serving. Enjoy! To get that perfect crispy skin, start by drying the chicken thighs. Use paper towels to pat them dry. This step helps remove moisture that can prevent crispiness. Next, season both sides with salt and pepper. This adds flavor and aids in browning. When you sear the chicken, heat your skillet well before adding the thighs. A hot pan gives a nice golden crust. Sear the skin-side down for about 5-7 minutes. This time lets the skin get crunchy and brown. The mix of honey and mustard creates a great flavor. Use both Dijon and whole grain mustard for depth. This balance adds tang and sweetness to the chicken. If you want a little kick, add more smoked paprika or some cayenne pepper. Taste the marinade before you pour it over the chicken. Adjust the salt and pepper to match your taste. A good balance makes the dish shine. Here are some tools that will help you make this dish easily: - Oven-safe skillet: You need this to sear chicken and transfer to the oven. - Whisk: Use a whisk for mixing the marinade smoothly. - Meat thermometer: This tool helps you check the chicken's doneness. Aim for an internal temperature of 165°F (75°C). - Paper towels: Great for drying the chicken to achieve crispy skin. - Cutting board and knife: Use these for chopping garlic and parsley efficiently. These tools will make your cooking experience smooth and fun! {{image_2}} You can change the honey mustard sauce to fit your taste. If you want less sweetness, try using maple syrup instead of honey. For a spicier kick, you can add some hot sauce or chili powder to the mix. Alternatively, swap out Dijon mustard for spicy brown mustard for a bolder flavor. While chicken thighs are juicy, you can also use chicken breasts. If you choose breasts, cook them for a shorter time. They will dry out if overcooked. Bone-in chicken legs work well, too. Just be sure to adjust the cooking time based on the cut you choose. You can enhance the dish with extra spices. Adding a pinch of cayenne can give it heat. Fresh herbs like rosemary or oregano can add depth. If you're feeling adventurous, consider adding a splash of apple cider vinegar for tang. Lemon juice is another great option for a fresh twist. Trust your taste buds and have fun with this recipe! To keep your honey mustard chicken thighs fresh, let them cool first. Use an airtight container for storage. They can stay in the fridge for up to four days. If you want to keep them longer, use the freezer. When you are ready to eat leftovers, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish. Cover with foil to keep them moist. Heat for about 20-25 minutes or until warmed through. You can also use the microwave, but the oven keeps the skin crispy. If you freeze the chicken, wrap each thigh in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To thaw, move them to the fridge overnight before reheating. Yes, boneless chicken thighs work well in this recipe. They cook faster than bone-in thighs. Just adjust the cooking time to 20-25 minutes. Always check the internal temp; it should be 165°F (75°C). I love serving honey mustard chicken thighs with rice or roasted potatoes. Fresh veggies like green beans or a salad pair nicely, too. You can also add a side of creamy coleslaw for crunch. Use a meat thermometer to check the chicken's internal temp. It should reach 165°F (75°C). Look for clear juices when you cut into the chicken. If the juices run clear, it’s done. Let it rest for five minutes before serving for the best flavor. This article covered delicious honey mustard chicken thighs. We discussed key ingredients, cooking steps, and essential tips. You now know how to make crispy-skinned chicken that bursts with flavor. I shared alternatives and storage advice, ensuring your meal is both tasty and practical. Remember, cooking is about exploring and having fun. Try different flavors and cuts to find what you love most. Perfecting this dish will impress your family and friends. Enjoy every bite of your homemade creation!

Honey Mustard Chicken Thighs

Savor the deliciousness of Honey Mustard Chicken Thighs with this easy recipe! Juicy, bone-in chicken thighs are coated with a sweet and tangy honey mustard sauce that will have your taste buds dancing. Perfect for any dinner, this dish is simple to prepare and full of flavor. Discover step-by-step instructions to create a meal that everyone will love. Click through now to explore the full recipe and elevate your cooking game!
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Ingredients
  

6 bone-in, skin-on chicken thighs

1/4 cup honey

3 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1 tablespoon olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper until well combined.

      Pat the chicken thighs dry with paper towels to ensure crispiness. Season both sides with salt and pepper.

        In a large, oven-safe skillet over medium-high heat, sear the chicken thighs skin-side down for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs over.

          Pour the honey mustard mixture over the chicken thighs, making sure to coat them well.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

              Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 mins | Total Time: 45 mins | Servings: 4