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For this dish, you need: - 4 bone-in, skin-on chicken thighs - ¼ cup honey - ¼ cup Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These main ingredients work together to create a sweet and tangy flavor. The chicken thighs are juicy, while the honey and mustard add a nice glaze. To boost the taste, consider adding: - 1 teaspoon lemon juice - 1 tablespoon soy sauce - A pinch of cayenne pepper Lemon juice adds a fresh twist, while soy sauce gives depth. Cayenne pepper brings heat, making your dish more exciting. Gather these tools to make cooking easier: - A large mixing bowl - A whisk - A baking dish - A meat thermometer - A cutting board and knife Having the right tools helps keep the process smooth. A meat thermometer ensures your chicken is cooked safely. First, preheat your oven to 400°F (200°C). This step is key for cooking the chicken evenly. While it heats, grab a large baking dish. I like to use one that has high sides. This helps keep the sauce in place and makes for easy serving later. In a medium bowl, mix the following ingredients: - ¼ cup honey - ¼ cup Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Whisk all these ingredients together until smooth. The honey gives sweetness, while the mustard adds a nice tang. The garlic and herbs bring out great flavors. This mix is what makes your chicken come alive. Now, take your chicken thighs and place them skin-side up in the baking dish. Pour the honey mustard marinade over each thigh. Make sure every piece is coated well. For the best flavor, let it marinate for at least 30 minutes. You can even do this in advance and chill it in the fridge. Once ready to cook, put the dish in the oven. Bake for 35-40 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). If you like a crispy skin, broil it for 2-3 minutes at the end. Just keep an eye on it to avoid burning. After cooking, let the chicken rest for about 5 minutes. This helps the juices stay in the meat. Serve it with freshly chopped parsley on top for a nice touch. For more details, check the Full Recipe. To get that perfect crispiness on your chicken thighs, always use bone-in, skin-on pieces. The skin helps keep the meat juicy while crisping up nicely in the oven. Make sure to pat the skin dry with a paper towel before seasoning. This simple step helps the skin get crispy. When baking, you can also switch to broil for the last few minutes. Just watch closely to avoid burning. Want to switch things up? You can use maple syrup instead of honey for a unique twist. If you like heat, add a pinch of cayenne pepper to the marinade. You can also mix in fresh herbs like rosemary or basil for added flavor. If you don't have Dijon mustard, yellow mustard works too. Each change can give a new taste to this dish. Having the right tools makes cooking easier. A good baking dish is key for even cooking. Use a whisk for mixing the marinade well. A meat thermometer helps you check the chicken’s doneness quickly. I also recommend using a cutting board for easy prep and clean-up. These tools can make the process smooth and fun. For the full recipe, check out the details above. {{image_2}} You can add fresh herbs to enhance flavor. Try using rosemary or thyme. Chop them finely and mix them into the honey mustard sauce. This will give your chicken an earthy taste. I love using fresh herbs because they make the dish brighter and more vibrant. If you like heat, add some spice! Mix in cayenne pepper or red pepper flakes. Start with a small amount, like ½ teaspoon, and taste it. You want a nice kick without overpowering the honey. It adds a fun twist to the classic flavor. Grilling gives the chicken a smoky flavor. To grill, marinate the chicken as usual. Preheat your grill to medium-high heat. Cook the thighs skin-side down first for 5-7 minutes. Flip them and cook for another 5-7 minutes. Use a meat thermometer to check that they reach 165°F (75°C). Grilling gives a nice char that complements the honey mustard sauce perfectly. For more details on making this dish, check out the Full Recipe. To keep your leftover honey mustard chicken thighs fresh, place them in an airtight container. Make sure they cool down first. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your chicken thighs, the oven works best. 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. This keeps the chicken moist and tasty. You can also use a microwave, but this may make the skin less crispy. To freeze honey mustard chicken thighs, wrap each thigh tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They will stay good for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. This helps keep the flavor intact. For the full recipe, check out the Honey Mustard Chicken Thighs section. You should marinate the chicken thighs for at least 30 minutes. This helps the flavors soak into the meat. For the best taste, try to marinate them for a few hours or overnight. The longer you wait, the better the flavor. Yes, you can use boneless chicken thighs. Boneless thighs cook faster, so check them sooner. They will still taste great with the honey mustard sauce. Just make sure they reach the right internal temperature. Several sides match well with honey mustard chicken thighs. Here are some ideas: - Roasted vegetables (like carrots, broccoli, or Brussels sprouts) - Green salad with a light vinaigrette - Mashed potatoes or sweet potatoes - Rice or quinoa for a hearty touch To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. Yes, honey mustard chicken thighs are great for meal prep. You can cook them ahead of time and store them in the fridge. They last up to four days. Just reheat when you’re ready to eat. You can also freeze them for up to three months. This makes it easy to enjoy later. Don't forget to check the Full Recipe for more details. You learned how to make honey mustard chicken thighs from scratch. We covered key ingredients, tools needed, and easy steps to prepare the dish. Tips for crispiness and flavor enhancements were shared too. Remember, you can also try variations like adding herbs or spice. Store your leftovers well for tasty meals later. This dish is perfect for meal prep. Enjoy your cooking and savor every bite!

- Honey Mustard Chicken Thighs

Satisfy your taste buds with this easy and delicious Honey Mustard Chicken Thighs recipe! Made with just a few ingredients, this dish features a flavorful honey mustard marinade that keeps the chicken juicy and crispy. Perfect for family dinners or meal prep, it’s a savory delight that's simple to master. Ready to impress your guests?
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Ingredients
  

4 bone-in, skin-on chicken thighs

¼ cup honey

¼ cup Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until thoroughly combined.

      Place the chicken thighs in a large baking dish, skin-side up. Pour the honey mustard mixture over the chicken, ensuring each thigh is well-coated.

        Let it marinate for at least 30 minutes for the best flavor (this can be done in advance and left in the refrigerator).

          Once marinated, place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            For an extra crispy skin, broil the chicken for an additional 2-3 minutes, watching closely to prevent burning.

              Remove from the oven and let it rest for about 5 minutes before serving.

                Garnish with freshly chopped parsley to add a pop of color.

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

                    - Presentation Tips: Serve the chicken thighs on a rustic wooden platter, drizzled with the remaining honey mustard sauce from the baking dish. Pair with roasted vegetables or a green salad for a colorful and inviting meal.