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Honey Mustard Glazed Chicken Thighs

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Source: Moink Staff


Serves
4
Prep
10 min
Cook
45 min

With crispy skin and juicy dark meat, chicken thighs are one of my favorite cuts of meat. There’s not much hands-on work involved in this recipe, and you can easily make it into a full meal. Grab a few baking potatoes (such as russets), poke some holes in them with a fork, rub them with olive oil and sprinkle with a little sea salt. Then, throw them in the oven right on the rack alongside your chicken. Everything will be done around the same time and if you add a bag of salad on the side, you’ve got a nutritious and delicious meal just like that!


Ingredients



  • 2 pounds bone-in, skin-on chicken thighs (you could also do a combo of chicken thighs and drumsticks)

  • 2 cloves garlic, minced (or 2 teaspoons of the pre-minced stuff)

  • 2 teaspoons Dijon mustard

  • 4 tablespoons honey

  • salt and pepper


Directions



  1. Preheat the oven to 425 F.

  2. Pat the chicken thighs dry with a paper towel so the spices will stick to the skin. Then, sprinkle liberally with salt and pepper.

  3. Line a baking sheet with aluminum foil and set a wire rack on top. Spray the rack with some non-stick cooking spray, too. (Putting the chicken thighs on a rack gets the skin extra crispy while it bakes. And, lining the baking sheet with aluminum foil makes clean-up really fast.)

  4. Arrange chicken thighs on the wire rack and pop them in the oven. Depending on the size, they’ll need to bake about 35-40 minutes.

  5. While the chicken is baking, assemble your honey mustard glaze. Mix together the honey, mustard, and garlic in a small cup or bowl, and add some salt and pepper to taste.

  6. About 20 minutes into their cooking time, flip the thighs over and use a brush to glaze them with the honey mustard.

  7. At 35 minutes, check the internal temperature of the chicken. It should be 180 degrees or higher for safe consumption. If it hasn’t reached that temperature yet, bake it for a five more minutes and check again.

  8. Once the chicken has cooked to a safe temperature, give it another coat of honey mustard glaze and switch your oven to broil.

  9. Pop the chicken thighs under the broiler with the skin-side UP for a couple minutes to get the skin extra crispy. Watch carefully, though! That broiler is hot and your chicken will go from golden brown to black-as-night very quickly. Once you’ve got a nice crispy skin on the chicken, pull it out of the oven and let it cool for a few minutes before serving.


Thighs not your fave? This recipe works for any cut of chicken!


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