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To make Honey Mustard Chicken Thighs, you will need these key ingredients: - 4 bone-in chicken thighs, skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh thyme or parsley for garnish Each ingredient plays a vital role in creating the dish. The bone-in thighs keep the meat juicy and tender. Honey adds sweetness, while Dijon mustard gives a nice tang. Apple cider vinegar adds a bit of acidity to balance the flavors. Olive oil keeps everything moist during cooking. Garlic adds depth, and smoked paprika gives a hint of warmth. Don't forget to season with salt and pepper for the best taste. Finally, fresh herbs make your dish look beautiful and add a burst of freshness at the end. Whisking the sauce Start by grabbing a mixing bowl. Add 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon olive oil. Toss in 3 minced garlic cloves, 1 teaspoon smoked paprika, and a pinch of salt and pepper. Whisk it all together until it blends smoothly. Marinating the chicken Next, take 4 bone-in chicken thighs and place them in a large resealable bag or a shallow dish. Pour your sauce over the chicken. Make sure each piece gets a nice coat. Seal the bag or cover the dish. Let it chill in the fridge for at least 1 hour. For best flavor, marinate overnight. Preheating the oven When you're ready, preheat your oven to 400°F (200°C). This step is key for even cooking. Line a baking dish with parchment paper. This makes clean-up a breeze. Placing the chicken in the baking dish Take the marinated chicken out of the fridge. Place the thighs skin-side up in your baking dish. Pour any leftover marinade over the chicken for extra flavor. Baking time and checking doneness Bake the chicken for 35 to 40 minutes. The skin should turn golden brown. To check if it’s done, insert a meat thermometer into the thickest part of the thigh. It should read 165°F (75°C) to be safe to eat. Broiling for crispy skin For a nice crunch, broil the chicken on high for 2 to 3 minutes. Watch it closely to avoid burning. Once done, take the chicken out and let it rest for 5 minutes. This helps keep it juicy. Garnish with fresh thyme or parsley before serving. Enjoy your flavorful dish! Marinating chicken is key to great flavor. It helps the meat soak up all the tasty juices. I recommend marinating your chicken for at least one hour. However, marinating overnight gives the best results. The longer you let it sit, the more flavor it gains. To enhance flavors, mix in fresh herbs or spices. You can try adding rosemary or thyme for a fragrant twist. For perfect doneness, always check the internal temperature. It should reach 165°F (75°C) for safety. If you prefer crispy skin, broil the chicken for a few minutes at the end. This adds a nice crunch. You can also grill the chicken for a smoky flavor. Just keep an eye on it to prevent burning. Pair your honey mustard chicken with side dishes that balance its sweetness. Roasted vegetables, like carrots and Brussels sprouts, work well. You can also serve it with fluffy rice or creamy mashed potatoes. For garnish, use fresh thyme or parsley. They add color and freshness to your plate. {{image_2}} You can change the taste of your honey mustard chicken thighs with simple tweaks. Adding spices like cayenne pepper brings heat. Fresh herbs like rosemary or oregano add depth. You can also swap honey for maple syrup for a unique touch. If you want more tang, use lemon juice instead of apple cider vinegar. This makes a bright flavor that pairs well with chicken. Try grilling instead of baking for a smoky flavor. Just marinate the chicken as usual. Preheat your grill to medium-high, then cook the thighs skin-side down. Grill for about 6-8 minutes per side. Make sure the internal temp hits 165°F (75°C). Another option is using a slow cooker. Place the marinated chicken in the slow cooker with the sauce. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken super tender and full of flavor. To store leftover honey mustard chicken thighs, let them cool. Place the chicken in an airtight container. This keeps it fresh for 3 to 4 days in the fridge. Make sure to cover the container tightly. You can also wrap the chicken in plastic wrap. This extra layer helps prevent drying. If you want to keep the chicken longer, freezing is a great choice. First, let the chicken cool completely. Then, wrap each piece in plastic wrap. Place the wrapped chicken in a freezer-safe bag. Remove as much air as possible. This helps avoid freezer burn. You can freeze the chicken for up to 3 months. When it's time to eat, reheating is simple. For best results, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet, cover it with foil, and heat for 20-25 minutes. This keeps the chicken juicy. You can also use the microwave, but it may dry out the chicken. Heat it in short bursts, checking often. Enjoy your delicious honey mustard chicken! Yes, you can use boneless chicken thighs. They will cook faster without the bone. Just adjust the cooking time. Bake them for about 25-30 minutes. Check the internal temperature to ensure it reaches 165°F. If you don’t have Dijon mustard, use yellow mustard. You can also try whole grain mustard. These will change the flavor slightly but still taste great. Honey mustard will work too, but adjust the honey amount. Marinate the chicken for at least 1 hour. For the best flavor, marinate it overnight. The longer it sits, the more the flavors blend together. This gives a great taste to the chicken. Broiling is not necessary, but it helps achieve crispy skin. If you want that nice crunch, broil for 2-3 minutes at the end. Keep an eye on it to avoid burning. It adds a lovely finish to the dish. Yes, you can make this recipe in advance. Marinate the chicken and store it in the refrigerator. You can also bake it ahead of time. Just reheat it in the oven before serving. This makes meal prep easy. This blog post walked you through a tasty recipe for bone-in chicken thighs. We started with key ingredients like honey, Dijon mustard, and herbs. Then, I shared steps for marinating, baking, and adding finishing touches. You learned tips for perfect doneness and enjoyed variations for flavors and cooking methods. Remember, proper storage keeps leftovers fresh. Now you can impress anyone with this delicious dish!

Honey Mustard Chicken Thighs

Discover the delicious flavors of Honey Mustard Bliss Chicken Thighs! This easy recipe combines tender chicken thighs with a mouthwatering honey mustard marinade for a meal that's both satisfying and simple to make. Perfect for any occasion, these juicy thighs are baked to perfection and topped with fresh herbs. Click to explore the full recipe and impress your family and friends with this delightful dish!
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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

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions
 

In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, smoked paprika, salt, and pepper until well combined.

    In a large resealable plastic bag or shallow dish, place the chicken thighs. Pour the honey mustard mixture over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.

      Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper for easy cleanup.

        Remove the marinated chicken thighs from the refrigerator and place them in the prepared baking dish, skin-side up. Pour any remaining marinade over the chicken.

          Bake in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).

            For an extra crispy skin, broil the chicken on high for an additional 2-3 minutes, keeping a close eye to prevent burning.

              Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh thyme or parsley before serving.

                Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4