> Honey Mustard Glazed Chicken Thighs
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!
- 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
- Preheat the oven to 425 F.
- Pat the chicken thighs dry with a paper towel so the spices will stick to the skin. Then, sprinkle liberally with salt and pepper.
- 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.)
- 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.
- 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.
- About 20 minutes into their cooking time, flip the thighs over and use a brush to glaze them with the honey mustard.
- 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.
- Once the chicken has cooked to a safe temperature, give it another coat of honey mustard glaze and switch your oven to broil.
- 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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