Have you guys ever played that game where all the animals in the world disappear and you can only eat one kind of meat for the rest of your life? (I know this isn’t relevant to all those non-meat eaters out there, so I apologize in advance!) I always, always, always end up choosing chicken. I LOVE chicken. Plus, bonus: eggs! But then I start thinking about it and I get really sad when I realize that I’ll never get to eat cheese again (the horror!) or bacon (so tragic). So basically, I can never choose.
Seriously though, I am in love with chicken. I even like eating it straight up plain with just salt and pepper. If you’re not into plain, try out this super simple honey mustard chicken! It’s slightly sweet, mustardy and super juicy. Truth: I always choose honey mustard dipping sauce when I have a choice. There’s something about the heat and sweet. It’s the best sauce out there for dipping. And it’s even better when chicken is just straight up baked in it.
This is a pretty simple recipe without a lot of ingredients. Chicken thighs are the most forgiving of meats — they’re always juicy and incredibly hard to over cook. I love chicken breasts too, but if I had to choose, it’s chicken thighs thighs all the way. And really, I don’t get the whole drumstick thing. I’m not a huge drumstick fan. Oh, I almost forgot, which meat would you choose if all other meats were to cease to exist?
Baked Honey Mustard Chicken Thigh Recipe
serves 4-6
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 2 tablespoons dijon mustard
- 2 cloves garlic, minced
- salt and pepper
- 6-8 bone-in, skin on chicken thighs
- 2 shallots, quartered
- 1/2 lemon, to serve, if desired
- green onions, to serve, if desired
Preheat the oven to 350°F.
In a small bowl or glass measuring cup, whisk together the honey, whole grain mustard, dijon, and garlic. Taste and season with salt and pepper.
Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Top with the quartered shallots and pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size. Squeeze on some lemon juice (adds some brightness) and sprinkle with green onions (adds some freshness) if desired and enjoy warm!
I tried this recipe last weekend & it was great!! My GF was impressed & amazed that it was as good, also. THX!!
Sounds great! I’d like to make this using boneless, skinless thighs. Will they dry out in the oven? Anything I should do differently?
Love the recipe..I added a little hot pepper and dash of vinager for a little zing.
I cooked this and it was great…I did take the skin off and didn’t bother browning the pieces…also thinly sliced the shallots. ..it took 45 min to cook. I served it over rice and I think the lemon and green onions are a must. .
Made this last night. Super easy to put together and clean up – and obviously, was delicious! I agree that the lemon and green onions are essential :)
Oh yum! Chicken thighs might be my favorite!
Tried it at home. Brilliant! Definetly gonna cook it again :)
Do you think it will be ok if there is a gap between browning the thiighs and baking them..? I am hosting a dinner party and want to have them ready beforehand and just pop them into the oven when the guests start arriving…
Also what side do you think you would go well with this?
i like nestling them together because the sides stay juicy, but i don’t think there would be a problem if they weren’t touching – just make sure you keep an eye on them so they don’t dry out. as a side, i think this salad or these sprouts would go well. these potatoes or these potatoes would be awesome as well!