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To make honey mustard chicken thighs, you need a few simple ingredients. Each one adds great flavor. Here’s what you’ll need: - 4 chicken thighs, bone-in and skin-on - ¼ cup honey - ¼ cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients create a dish that is sweet, tangy, and savory. The chicken thighs are juicy and full of flavor, thanks to the marinade. The honey provides sweetness, while the Dijon mustard adds a nice kick. Apple cider vinegar balances the flavors beautifully. Don’t forget to gather your spices too! Smoked paprika and dried thyme give the dish depth. The garlic adds aroma and taste. With just a few steps, you’ll have an easy dinner delight. If you want the full recipe, check the link above. To make the marinade, grab a medium bowl. In it, whisk together these ingredients: - ¼ cup honey - ¼ cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Make sure everything mixes well. This sauce will give your chicken a sweet and tangy flavor. Now, take your chicken thighs, bone-in and skin-on. Place them in a large resealable bag or a shallow dish. Pour the honey mustard marinade over the chicken. Make sure each piece is fully coated. Seal the bag or cover the dish. Let the chicken sit in the fridge for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This helps the flavors soak in. - Searing the chicken: Preheat your oven to 425°F (220°C). Take a large oven-safe skillet and heat 2 tablespoons of olive oil over medium-high heat. Remove the chicken from the marinade, but save that marinade for later. Place the chicken thighs skin side down in the hot skillet. Sear them for about 5 to 7 minutes until they turn golden brown. Flip them and let them cook for another 5 minutes. - Baking instructions: After searing, pour the reserved marinade over the chicken thighs. Now, transfer the skillet to your preheated oven. Bake the chicken for 25 to 30 minutes. Check the internal temperature; it should reach 165°F (75°C). The skin will be crispy and delicious. Now your honey mustard chicken thighs are ready to serve! To get that nice, crispy skin, start by patting the chicken thighs dry. This helps remove excess moisture. A hot skillet is key. Sear the thighs skin-side down for 5-7 minutes. This browns the skin and locks in flavor. After flipping, sear for another 5 minutes. Baking the chicken at 425°F (220°C) keeps the skin crisp while cooking it through. You can boost the flavor of your honey mustard chicken thighs in simple ways. Consider adding a touch of fresh herbs, like rosemary or sage. A squeeze of lemon juice brightens up the dish. You could also mix in a bit of chili powder for a spicy kick. Experimenting with these flavors elevates your meal. - Pairing with side dishes: Roasted vegetables work great with this dish. Try carrots, asparagus, or Brussels sprouts for color and crunch. A light salad with fresh greens adds a nice balance. - Presentation ideas: Serve the chicken on a large platter. Drizzle the sauce from the skillet on top. Garnish with freshly chopped parsley for a pop of color. This makes your dish look as good as it tastes! For the full recipe, check out the instructions above. {{image_2}} You can change some ingredients to suit your taste. Try using maple syrup instead of honey for a different sweet touch. For a tangy kick, swap Dijon mustard for spicy brown mustard. If you want a zestier flavor, add lemon juice or zest. Fresh herbs like rosemary or oregano can replace thyme for a unique twist. You can also use skinless chicken thighs for a lower-fat option. You have options for how to cook honey mustard chicken thighs. - Grill option: Grilling adds a lovely smoky flavor. Marinate the chicken as usual. Preheat your grill to medium heat. Cook the chicken thighs for about 6-8 minutes per side. Check for an internal temp of 165°F (75°C) to ensure they're done. - Slow cooker adaptation: This method is perfect for busy days. Simply place the marinated chicken thighs in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The result will be tender chicken soaked in flavor. Feel free to explore these variations to find your favorite way to enjoy honey mustard chicken thighs. You can find the full recipe above for more details! After cooking, let the honey mustard chicken thighs cool completely. Place them in an airtight container. Store in the fridge for up to three days. Make sure they are sealed well to keep their flavor. If you have some sauce left, store it separately to keep it fresh. You can freeze cooked chicken thighs for longer storage. Wrap them tightly in plastic wrap. Place the wrapped chicken in a freezer bag or container. Be sure to remove as much air as possible. They can last up to three months in the freezer. To thaw, move them to the fridge overnight before reheating. To reheat the chicken, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes or until warmed through. If you want crispy skin again, remove the foil for the last 5 minutes. You can also reheat in a skillet on medium heat for about 8-10 minutes. Enjoy every bite! For the full recipe, check out the detailed instructions above. You should marinate the chicken for at least 30 minutes. This gives the flavors time to soak in. If you have more time, try marinating for up to 2 hours. The longer it sits, the bolder the taste. Yes, you can use skinless chicken thighs. They will still taste great with the honey mustard sauce. However, skin-on thighs give a nicer crunch and flavor. If you choose skinless, adjust the cooking time for best results. You can pair this dish with many sides. Here are some ideas: - Dietary considerations: If you need a gluten-free option, serve with rice or quinoa. For a low-carb meal, try steamed veggies. - Leftover usage: Leftovers are great! You can shred the chicken for salads or wraps. Add it to grain bowls or pasta for a quick meal. In this blog post, we explored making honey mustard chicken thighs. We covered key ingredients and detailed step-by-step instructions. Tips and tricks helped you achieve crispy skin and added flavor. We discussed variations, storage, and important FAQs to guide you. Cooking can be fun and simple. Enjoy experimenting with these ideas for your next meal!

Honey Mustard Chicken Thighs

Looking for an easy dinner recipe that'll impress everyone? Try these Honey Mustard Chicken Thighs! Bursting with sweet and tangy flavors, this simple dish requires just a few basic ingredients and steps. Perfectly cooked thighs are juicy with a crispy skin that you can customize to suit your taste. Ready to whip up this delightful dinner?
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Ingredients
  

4 chicken thighs, bone-in and skin-on

¼ cup honey

¼ cup Dijon mustard

2 tablespoons apple cider vinegar

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Marinade Preparation: In a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, dried thyme, salt, and pepper until well combined.

    Marinate Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the honey mustard marinade over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

      Preheat Oven: Preheat your oven to 425°F (220°C).

        Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Remove chicken thighs from marinade, reserving the marinade for later. Sear the chicken thighs, skin side down, for 5-7 minutes until golden brown. Flip and cook for another 5 minutes.

          Bake: Pour the reserved marinade over the chicken thighs and transfer the skillet to the preheated oven. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

            Rest & Serve: Remove the skillet from the oven and let the chicken thighs rest for about 5 minutes. Garnish with fresh chopped parsley before serving.

              Prep Time: 10 minutes | Total Time: 1 hour (including marinating) | Servings: 4

                - Presentation Tips: Serve the honey mustard chicken thighs on a platter with a drizzle of the sauce from the skillet and a sprinkle of chopped parsley. Pair with roasted vegetables or a crisp salad for a complete meal.