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To make Honey Mustard Chicken Thighs, you will need the following ingredients: - 4 chicken thighs (bone-in, skin-on) - 1/4 cup honey - 3 tablespoons Dijon mustard - 2 cloves garlic, minced - 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried) - 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried) - 1 tablespoon olive oil - Salt and pepper to taste - Lemon wedges, for serving - Fresh parsley, chopped, for garnish When choosing chicken, I always recommend using high-quality, fresh thighs. Bone-in and skin-on pieces add flavor and moisture. Fresh herbs, like rosemary and thyme, elevate the dish. If you use dried herbs, cut back on the amount since they are more potent. You can swap ingredients if needed. Here are some options: - Use maple syrup instead of honey for a different flavor. - Yellow mustard or whole grain mustard can replace Dijon mustard. - You can skip the garlic if you prefer a milder taste. - For a fresh twist, add a splash of apple cider vinegar to the glaze. Each serving of Honey Mustard Chicken Thighs has about 320 calories. The macros break down to roughly: - Protein: 25g - Fat: 20g - Carbohydrates: 10g This dish is gluten-free, making it a great choice for those with gluten sensitivities. It also includes healthy fats from olive oil, adding to its nutritious appeal. Enjoy this juicy meal with confidence! For the full recipe, be sure to check out the details. First, gather your chicken thighs. I prefer bone-in and skin-on for the best flavor. Pat each thigh dry with paper towels. This helps the skin crisp up nicely. Next, season both sides with salt and pepper. Make sure you use enough so the flavors shine through. This step is key for juicy chicken. For the glaze, grab a medium bowl. Add 1/4 cup honey and 3 tablespoons Dijon mustard. Then, add the minced garlic and finely chopped herbs. I like to use fresh rosemary and thyme. If you only have dried versions, that works too. Whisk everything together until smooth. This glaze will bring sweet and tangy notes to the chicken. Now, heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil is hot, place the chicken thighs skin-side down. Sear them for about 5-6 minutes. This will make the skin golden and crispy. Flip the thighs over and pour the honey mustard glaze on top. Make sure to coat them well. Then, transfer the skillet to your preheated oven at 400°F (200°C). Bake for 25-30 minutes. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). The juices should run clear when done. After baking, let the chicken rest for 5 minutes. This helps keep it juicy. Serve with lemon wedges and fresh parsley for a pop of color. Enjoy the delicious flavors of your honey mustard chicken thighs! You can find the full recipe to reference as well. To get that crispy skin on chicken thighs, start with dry skin. Pat the thighs with paper towels. This step is key! Heat your pan over medium-high heat until it's hot. When you lay the chicken skin-side down, listen for that sizzle. This sound means you are on the right track. Sear for 5-6 minutes without moving them. This way, the skin gets golden brown. Flip them over only after they are crispy. This method locks in flavor and moisture. Want to add some heat or sweetness? Try adding a pinch of cayenne for spice. If you like it sweeter, mix in a little brown sugar with the glaze. You can also blend in some chili paste for an extra kick. Each tweak can change the dish's flavor. Always taste your glaze before using it. Adjust based on your preference for heat or sweetness. Cooking times can vary. If you use larger chicken thighs, add a few extra minutes. If your oven runs hot, check the chicken early. Always use a meat thermometer to check doneness. The chicken should reach 165°F (75°C). Remember, bone-in chicken takes longer than boneless. Adjust based on what you have. For smaller pieces, reduce the time by a few minutes. This way, you ensure the chicken is juicy and tender every time. {{image_2}} Honey mustard chicken thighs work great for meal prep. To make this dish easy to prepare, cook a big batch. Store the cooked thighs in airtight containers. You can heat them later for quick meals. Add different sides like rice or veggies to keep things fresh. This way, you enjoy great taste all week. Grilling honey mustard chicken thighs is a fun twist. Start by marinating the chicken in the honey mustard mix for at least one hour. Then, heat your grill to medium-high. Place the chicken thighs skin-side down on the grill. Cook for about 7-8 minutes. Flip them over and brush more glaze on top. Grill for another 7-8 minutes until the chicken is cooked through. The grill adds a smoky flavor that pairs well with the sweetness. You can change the taste of this dish by using different herbs and spices. Try adding smoked paprika for a bold kick. Fresh ginger gives a nice zing, too. Want a spicy twist? Mix in some red pepper flakes with the glaze. For a more citrusy flavor, add lemon juice or zest. These small tweaks can create a new dish every time you cook. After you enjoy your honey mustard chicken thighs, store leftovers right away. Place them in an airtight container. This keeps the chicken fresh. I recommend refrigerating it within two hours of cooking. It can last about three to four days in the fridge. If you want to save it for longer, freezing is a good option. Wrap the chicken tightly in plastic wrap or foil before putting it in a freezer bag. This helps prevent freezer burn. When stored properly, it can stay good for up to three months in the freezer. When you’re ready to eat the leftovers, reheating is key. To keep the chicken moist, I suggest using the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil to trap the steam. Heat for about 15 to 20 minutes. If you prefer the microwave, use a microwave-safe dish. Add a little water and cover it loosely. Heat in short bursts until warm, checking often to avoid drying it out. Cooked chicken thighs can last a while if stored right. In the fridge, they stay fresh for three to four days. If you freeze them, they can last up to three months. Always check for signs of spoilage before eating. Look for changes in smell or color. If you're unsure, it’s better to toss it out. Enjoy your honey mustard chicken thighs knowing they can last for a good while! You can serve many sides with honey mustard chicken thighs. Here are some great ideas: - Steamed broccoli - Roasted sweet potatoes - Mashed potatoes - A crisp green salad - Rice pilaf Each of these pairs well with the sweet and tangy flavor of the chicken. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Searing is still key to getting a nice crust. Cook boneless thighs for about 20 minutes in the oven. Check the internal temperature to reach 165°F (75°C). This keeps them juicy and tender. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The safe cooking temperature is 165°F (75°C). The juices should run clear when you cut into it. If they are pink, keep cooking. For the full recipe, you can find it linked at the beginning of this article. It includes all the steps to make this tasty dish. To sum up, we covered every detail for making Honey Mustard Chicken Thighs. We discussed the needed ingredients, possible swaps, and nutritional info. Next, I shared step-by-step cooking instructions and valuable tips for perfect results. Variations and storage tips ensure this dish fits your needs. Try this dish, and enjoy its great taste and ease. It’s perfect for any meal!

Honey Mustard Chicken Thighs

Indulge in the deliciousness of honey mustard chicken thighs with this easy recipe! Perfectly seared and glazed with a delightful honey and Dijon mixture, these chicken thighs are a savory treat that your family will love. With just a few simple ingredients and steps, you'll create a mouthwatering dish in no time. Click through to explore the recipe and elevate your dinner tonight!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1/4 cup honey

3 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)

1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried)

1 tablespoon olive oil

Salt and pepper to taste

Lemon wedges, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a medium bowl, whisk together the honey, Dijon mustard, minced garlic, fresh rosemary, and thyme.

      Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

        In a large cast-iron skillet or oven-safe pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-6 minutes, until the skin is golden brown and crispy.

          Flip the chicken thighs over and pour the honey mustard glaze over the top, making sure to coat them evenly.

            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) and the juices run clear.

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

                Serve: Drizzle any remaining pan juices over the chicken and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4