Description
Tender baked honey mustard chicken thighs coated in a sweet and tangy glaze made with whole grain mustard, Dijon, and honey. This quick, dairy-free dinner is ready in under 30 minutes and perfect for busy weeknights.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup whole grain mustard
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary or parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Pat chicken thighs dry and arrange evenly spaced on the prepared baking sheet.
- In a small bowl, whisk together whole grain mustard, Dijon mustard, honey, olive oil, salt, and black pepper until smooth.
- Spoon the honey mustard mixture over the chicken, turning slightly to coat evenly.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Bone-in thighs may be used; increase cooking time by 10–15 minutes.
- For extra flavor, marinate the chicken in the sauce for up to 30 minutes before baking.
- Add 2 minced garlic cloves for deeper flavor.
- For a spicy version, add 1/2 teaspoon red pepper flakes.
- Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.
- Reheat gently to avoid drying out the chicken.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 232 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 95 mg
