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To make honey mustard chicken thighs, gather these simple ingredients: - 4 bone-in chicken thighs, skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 3 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish If you want to enhance the flavor, consider these optional ingredients: - 1 tablespoon of soy sauce for umami - 1 teaspoon of smoked paprika for depth - A pinch of cayenne for heat To make this dish, you will need a few tools: - A large oven-safe skillet or baking dish - A whisk for mixing - A meat thermometer to check doneness - A cutting board and knife for prep Using these ingredients and tools will help you create a delicious meal. For the full recipe, check the details above. Start by gathering all your ingredients. You need four bone-in chicken thighs, honey, Dijon mustard, apple cider vinegar, minced garlic, fresh rosemary, salt, pepper, olive oil, and parsley. Preheat your oven to 425°F (220°C). In a bowl, mix honey, mustard, vinegar, garlic, and rosemary. This mix becomes your tasty marinade. Season the chicken with salt and pepper on both sides. Heat two tablespoons of olive oil in a large oven-safe skillet. Use medium-high heat. Once the oil is hot, place the chicken thighs in the pan, skin-side down. Sear them for about five to seven minutes. You want the skin to turn golden brown and crispy. This step adds flavor and texture to the dish. After searing, flip the chicken thighs over. Pour your honey mustard marinade over them. Make sure every piece is well-coated. Now, move the skillet to your preheated oven. Bake for about 25 to 30 minutes. Check the internal temperature; it should reach 165°F (74°C). You want the chicken to be glazed and juicy. Once done, let it rest for about five minutes before serving. Drizzle any leftover sauce from the skillet over the chicken. Finally, garnish with chopped parsley for a fresh touch. For the complete recipe, check out the Full Recipe. To get that nice, crispy skin, start with dry chicken. Pat the chicken thighs with paper towels. This helps remove extra moisture. Moisture steams the skin instead of crisping it. Sear the chicken skin-side down in hot oil. Cook it for about 5-7 minutes until golden brown. This step is key for great texture. After searing, bake the chicken in the oven. This finishes the cooking while keeping the skin crispy. Finding the right mix of honey and mustard is important. You want a sweet and tangy flavor. Start with equal parts honey and Dijon mustard for a good base. If you like it sweeter, add more honey. If you want a kick, add more mustard. The apple cider vinegar adds a nice tang too. Adjust the balance to fit your taste. Taste the marinade before using it for best results. Honey mustard chicken thighs pair well with many sides. Try serving them with roasted vegetables. They also go great with mashed potatoes or rice. A fresh salad adds a nice crunch. For drinks, a light white wine works well. You can also serve this chicken over a bed of greens. Drizzle some of the leftover sauce on top for added flavor. For a complete meal, check out the Full Recipe for more ideas. {{image_2}} You can add fresh herbs to enhance the flavor. Try using thyme or tarragon. Both herbs pair nicely with honey and mustard. Just chop a tablespoon of the fresh herbs and mix it into the marinade. This adds depth and freshness to your chicken. This sauce works great with other proteins too. You can use pork chops or salmon. Simply adjust the cooking time for different proteins. For pork, cook until it reaches 145°F (63°C). For salmon, bake until it flakes easily with a fork. The glaze adds a sweet and tangy kick to every bite. If you like some heat, make a spicy version. Add a teaspoon of cayenne pepper or chili powder to the marinade. You can also mix in some sriracha for a bolder flavor. This spice level will give your chicken a nice kick. Plus, it pairs well with the sweetness of the honey. For the full recipe, check out the Honey Mustard Chicken Thighs recipe. After enjoying your honey mustard chicken thighs, cool them down to room temperature. Place the chicken in an airtight container. This keeps the chicken fresh and tasty. Store it in the fridge for up to three days. If you need to keep it longer, consider freezing. When you reheat, the goal is to keep the chicken juicy. You can use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to prevent drying. Heat for about 15-20 minutes or until it's warm. You can also use a microwave, but the oven works best. If you want to freeze your chicken, do it right after cooking. Allow the chicken to cool. Wrap each piece in plastic wrap, then place in a freezer bag. This helps avoid freezer burn. You can freeze the chicken for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. For a full recipe, check out my Honey Mustard Chicken Thighs recipe. To keep your chicken tender, avoid overcooking. Use a meat thermometer to check the temperature. Cook until it reaches 165°F (74°C). Let it rest for five minutes after cooking. This step helps the juices settle back into the meat, keeping it moist. Also, marinating the chicken in the honey mustard mix adds flavor and tenderness. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Reduce the baking time to about 20-25 minutes. Check for the same internal temperature of 165°F (74°C). Boneless thighs soak up the honey mustard flavors well and are easy to eat. Many side dishes work well with honey mustard chicken thighs. Here are some great options: - Roasted vegetables, like carrots and broccoli - Creamy mashed potatoes - Quinoa or rice pilaf - A fresh green salad - Garlic bread These sides balance the sweetness of the chicken and enhance your meal. For more details, check the Full Recipe. This blog post covered all you need to make honey mustard chicken thighs. You learned about key ingredients, easy steps to cook, and tips for perfect flavor. We also explored tasty variations and important storage tips. In my view, this dish is simple and rewarding. You can enjoy it with friends and family. Give it a try, and don’t hesitate to experiment with your favorite flavors!

Honey Mustard Chicken Thighs

Delight your taste buds with this irresistible honey mustard chicken thighs recipe! With a perfect blend of sweet honey and tangy Dijon mustard, these juicy chicken thighs are sure to impress. Follow our simple instructions for a mouthwatering meal that’s easy to prepare and packed with flavor. Get ready to enjoy a dish that's perfect for any occasion. Click through to explore the full recipe and make dinner unforgettable!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons apple cider vinegar

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and chopped rosemary until well combined. This will be your marinade.

      Season chicken thighs with salt and pepper on both sides.

        Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy.

          Flip the chicken thighs over and pour the honey mustard marinade over them, ensuring they are coated evenly.

            Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely glazed.

              Once cooked, remove from the oven and let it rest for about 5 minutes before serving.

                Drizzle any remaining sauce from the skillet over the chicken and garnish with chopped fresh parsley.

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