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To create the perfect honey mustard chicken thighs, you need simple ingredients. Here’s what you’ll need: - 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 smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 tablespoon apple cider vinegar These ingredients blend well to make a sweet and tangy flavor that enhances the chicken. The Dijon mustard and honey create a great balance, while the spices bring depth. You can make your dish even nicer with some optional garnishes. Here are a few ideas: - Fresh parsley, chopped - Lemon zest for a bright touch - Sliced green onions for crunch These additions can brighten your dish and add a pop of color. They also provide additional flavors that complement the main ingredients. Understanding the nutritional value is key. For one serving of honey mustard chicken thighs, you get: - Calories: Approximately 350 - Protein: 25g - Fat: 25g - Carbohydrates: 10g - Fiber: 0g This dish is a good source of protein and healthy fats. The carbs come mainly from honey, which gives it sweetness. For the full recipe, check the details mentioned earlier. To start, I make the marinade. In a large bowl, I mix Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, black pepper, thyme, and apple cider vinegar. I whisk it well until smooth. Next, I add the chicken thighs into the bowl. I make sure each piece is fully coated in the marinade. After that, I cover the bowl with plastic wrap. I let it sit in the fridge for at least 30 minutes. If I have time, I let it marinate for up to 2 hours. This gives the chicken a rich flavor. While the chicken marinates, I prepare my oven. I preheat it to 400°F (200°C). This temperature helps the chicken cook evenly. Next, I grab a baking dish and grease it lightly. This step keeps the chicken from sticking. After that, I take the chicken thighs out of the marinade. I keep the leftover marinade for later. I place the thighs skin-side up in the greased dish. Now it's time to bake! I put the baking dish in the oven and set a timer for 35-40 minutes. I check the internal temperature. It should reach 165°F (74°C). I want the skin to be golden brown too. During the last 10 minutes, I brush the reserved marinade over the chicken. This adds extra flavor and gives it a nice glaze. Once done, I let the chicken rest for 5 minutes before serving. The glaze from the baking dish adds a special touch. For a pop of color, I garnish with fresh parsley. For the full recipe, you can refer to the provided instructions. To cook chicken thighs just right, first, choose bone-in, skin-on pieces. This keeps the meat juicy and adds flavor. Make sure to season well. A mix of salt, pepper, and smoked paprika works great. When you bake, place them skin-side up for golden, crispy skin. Marinating the chicken is key to great taste. I suggest marinating for at least 30 minutes. For even better flavor, go for 2 hours. This allows the marinade to soak in and tenderize the meat. Use a covered bowl to keep it fresh in the fridge. To get that crispy skin, start with a hot oven at 400°F. Bake the chicken thighs without covering them. Brush on some reserved marinade during the last 10 minutes for extra flavor and shine. Letting the chicken rest for five minutes before serving also helps. This keeps it juicy and easy to slice. {{image_2}} You can swap honey with maple syrup or agave nectar. These options give sweetness too. If you want a different taste, try brown sugar. For mustard, yellow mustard works well as a lighter choice. You could also use spicy brown mustard for a kick. Each swap changes the flavor, so feel free to experiment. Grilling gives the chicken a smoky flavor. Preheat the grill to medium-high heat. Cook the thighs for about 6-7 minutes on each side. Check that they reach 165°F (74°C) in the center. Air frying is faster and still gives a crispy skin. Set your air fryer to 375°F (190°C) and cook for about 25 minutes. Both methods work great for this recipe. You can add more herbs to boost flavor. Try rosemary or oregano for a fresh twist. Spices like cayenne pepper can add heat. For a sweet touch, mix in some cinnamon. Each herb or spice will change the dish a bit, so use what you like. Adding fresh herbs before serving makes the dish look nice too. For more ideas, check the Full Recipe. To store leftover honey mustard chicken thighs, first let them cool. Place the chicken in an airtight container. Ensure the lid seals tightly. This keeps the chicken fresh and moist. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to eat the leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking tray. Cover them with foil to keep them from drying out. Heat for about 20 minutes, or until warm. You can also use a microwave. Just heat for 1-2 minutes on medium power. If you have extra chicken, freezing works well. Wrap each thigh in plastic wrap tightly. Then, place them in a freezer bag or container. Label with the date to track freshness. The chicken can last for up to three months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. This keeps the flavor and texture nice. For the full recipe, check the details above. You can enjoy Honey Mustard Chicken Thighs with many sides. Here are some great options: - Roasted vegetables like carrots and Brussels sprouts. - Creamy mashed potatoes for a hearty touch. - A fresh green salad for a light crunch. - Rice or quinoa to soak up the extra sauce. These pairings enhance the meal and offer balance. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the baking time to around 25-30 minutes. Always check for doneness. The chicken should reach an internal temp of 165°F (74°C). Boneless thighs stay juicy and absorb the honey mustard flavor well. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Proper cooking ensures food safety and great taste. For the full recipe, check out the details above. In this article, we covered the essentials for making honey mustard chicken thighs. I shared main ingredients, marinating tips, and cooking methods. You learned about variations and storage options to keep your meal fresh. Remember, the right marination and cooking methods create great flavors. Experiment with different herbs or cooking techniques. Enjoy your delicious chicken thighs and make them your own!

Honey Mustard Chicken Thighs

Indulge in the irresistible flavors of Honey Mustard Chicken Thighs with this easy recipe! Perfectly marinated and baked to golden perfection, these juicy chicken thighs offer a delightful mix of sweet and tangy that your family will love. Follow simple steps and discover delicious variations to elevate your meal. Don't miss out on this tasty dish that’s sure to impress! Click through for the full recipe and start cooking today!
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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 smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon apple cider vinegar

Optional garnish: Fresh parsley, chopped

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, black pepper, thyme, and apple cider vinegar until well combined.

    Prepare the Chicken: Add the chicken thighs to the bowl with the marinade, making sure they are well coated. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.

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

        Arrange in Baking Dish: Remove the chicken thighs from the marinade, reserving the marinade for later. Place the thighs skin-side up in a greased baking dish.

          Bake the Chicken: Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

            Glaze the Chicken: During the last 10 minutes of cooking, brush the reserved marinade over the chicken thighs to add extra flavor and a shiny glaze.

              Rest and Serve: Once cooked, let the chicken rest for 5 minutes before serving.

                - Presentation Tips: Plate the chicken on a serving platter and drizzle any remaining glaze from the baking dish over the top. Garnish with fresh parsley for an appealing splash of color.

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