Honey Mustard Baked Chicken Thighs
The perfect balance of sweet honey and tangy mustard creates a glaze that transforms chicken thighs into a mouthwatering meal that's both simple and sophisticated. Rich in zinc and packed with flavor, these chicken thighs are a weeknight dinner sensation.
Equipment
- Baking Sheet
- Mixing Bowl
- Meat thermometer
Ingredients
Chicken and Marinade
- 8 bone-in, skin-on chicken thighs about 3 pounds
- 1/4 cup Dijon mustard substitute with whole grain mustard for extra texture
- 3 tbsp honey locally sourced for enhanced flavor notes
- 2 tbsp olive oil or avocado oil for a higher smoke point
- 3 cloves garlic minced (approximately 1 tablespoon)
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 1 tsp smoked paprika regular paprika works in a pinch
- 1 tbsp apple cider vinegar adds brightness and tenderizes
- 1 tsp salt kosher preferred for better distribution
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper optional, for heat lovers
Instructions
- Whisk together the Dijon mustard, honey, olive oil, minced garlic, thyme, smoked paprika, apple cider vinegar, salt, black pepper, and cayenne pepper (if using) in a medium bowl until smooth and fully incorporated.
- Pat the chicken thighs dry with paper towels. Place chicken in a large bowl or ziplock bag and pour the marinade over, ensuring each piece is thoroughly coated.
- Massage the marinade into the chicken, particularly under the skin where flavor can penetrate deeply. Cover and refrigerate for at least 30 minutes, though overnight marination will yield the most tender, flavorful results.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil and spray with cooking oil to prevent sticking.
- Remove chicken from refrigerator 15 minutes before cooking to take the chill off. Arrange the marinated chicken thighs on the prepared baking sheet, skin side up, ensuring they're not touching.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
- For even better caramelization, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.
- Allow the baked chicken thighs to rest for 5-7 minutes before serving.
Notes
For a healthier version, substitute half the honey with monk fruit sweetener or use skinless thighs to reduce fat content.
Try Greek yogurt in place of some mustard for a protein boost and creamier sauce.
Adding lemon zest brightens flavors while contributing negligible calories.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 385kcalCarbohydrates: 8gProtein: 29gFat: 24gSodium: 520mgPotassium: 320mgSugar: 7gIron: 1.8mg
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