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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish When you measure ingredients for honey mustard chicken thighs, use standard measuring cups and spoons. For liquids like honey and vinegar, use clear measuring cups for accuracy. With sticky ingredients like honey, spray the cup with a little oil first. This helps the honey slide out easily. For dry ingredients, like spices, level the measuring spoon with a straight edge. This keeps your flavors balanced. If you want to switch things up, you can use maple syrup instead of honey. This gives a nice twist to the flavor. If you don’t have Dijon mustard, yellow mustard works too but will change the taste. You can also add fresh herbs like rosemary or oregano for a different touch. For a spicy kick, add a pinch of cayenne pepper or some hot mustard. These small changes can lead to a whole new dish. Start by patting the chicken thighs dry with paper towels. This helps the skin get crispy. Next, season both sides with salt and pepper. This step adds flavor. Make sure to coat each piece well. You want every bite to taste great. In a mixing bowl, combine the following ingredients: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste Whisk everything together until it blends well. This marinade gives the chicken a sweet and tangy flavor. It also keeps the meat juicy while cooking. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 4-5 minutes. Look for a nice golden brown color on the skin. This step seals in the juices and adds crunch. After searing, flip the chicken thighs over. Pour the honey mustard marinade on top. Ensure the chicken is well coated. Now, transfer the skillet to your preheated oven at 400°F (200°C). Bake for 25-30 minutes. Check the internal temperature. It should reach 165°F (75°C) to be safe to eat. Once done, take the skillet out and let the chicken rest for 5 minutes. Garnish with fresh parsley for a pop of color. For the full recipe, check out the section above. To get crispy skin on your chicken thighs, start by patting them dry with paper towels. Dry skin helps it crisp up better. Season the skin with salt and pepper. Searing the chicken skin-side down in a hot skillet is key. Cook it for 4-5 minutes until golden brown. This step locks in the flavor and keeps the skin crunchy. For the best flavor, marinate your chicken thighs for at least 30 minutes. If you have time, marinating for 2 to 4 hours is even better. This allows the honey mustard mix to soak into the meat. You can also marinate overnight in the fridge for a deeper flavor. One mistake is not preheating your oven. Always make sure it is hot before baking. Another error is using too much sauce. Pour just enough to coat the chicken for a balanced taste. Don’t skip letting the chicken rest after cooking. This step helps keep it juicy. Remember, follow the Full Recipe for best results! {{image_2}} Grilling adds a smoky flavor to the chicken. Start by marinating the chicken in the honey mustard mix for at least 30 minutes. This helps the flavor soak in. Preheat your grill to medium-high heat. Place the marinated chicken thighs skin-side down on the grill. Cook for 6-7 minutes per side. Look for nice grill marks and a crispy skin. Ensure the chicken cooks to an internal temperature of 165°F (75°C). Using a slow cooker makes this dish easy and hands-free. Just mix the honey mustard marinade as you normally would. Place the chicken thighs in the slow cooker and pour the marinade over them. Set the slow cooker to low for 6-7 hours or high for 3-4 hours. The chicken will turn tender and juicy. You can also add veggies like carrots or potatoes for a complete meal. For those who like heat, add some spice to your honey mustard mix. You can stir in a teaspoon of hot mustard or a dash of cayenne pepper. If you want more flavor, try adding chili flakes or Sriracha. This will give your chicken a nice kick. Adjust the amount based on your heat preference. Enjoy the spicy twist with your favorite sides. For the full recipe, check out Honey Mustard Chicken Thighs. To store your leftover honey mustard chicken thighs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This helps track how fresh your food is. When you are ready to eat the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish. Cover the dish with foil to keep the moisture in. Heat for about 15-20 minutes, or until they are warm. You can also use a microwave, but the oven keeps the skin crispy. If you want to save some for later, freezing works well. First, cool the chicken completely. Wrap each thigh tightly in plastic wrap, then place them in a freezer bag. Try to remove as much air as possible. You can freeze them for up to three months. When you are ready to eat, thaw them overnight in the fridge before reheating. For more details on this recipe, check out the Full Recipe. You should cook chicken thighs for about 25 to 30 minutes in the oven. The key is to check the internal temperature. It should reach 165°F (75°C) for safe eating. Cooking times may vary based on your oven and the size of the thighs. Always use a meat thermometer to be sure. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. If you use boneless thighs, reduce the cooking time to about 20 to 25 minutes. Check the internal temperature to ensure they are cooked through. The honey mustard flavor will still shine through with boneless thighs. You can serve honey mustard chicken thighs with many sides. Roasted vegetables are a great choice. Mashed potatoes or rice make a good base, too. A fresh green salad adds a nice crunch. Don't forget crusty bread to soak up the extra sauce. You can find the full recipe [here](#). This post covered how to make delicious honey mustard chicken thighs. I shared the key ingredients, like chicken, honey, and Dijon mustard. I detailed easy steps for prepping, cooking, and variations like grilling or slow cooking. You learned tips for crispy skin and how to store leftovers. Now you can try these recipes, explore variations, and impress your family and friends. Enjoy cooking with these simple steps and have fun making new meals!

Honey Mustard Chicken Thighs

Savor the deliciousness of Honey Mustard Chicken Thighs with this simple and flavorful recipe! Juicy, tender chicken thighs baked in a sweet and tangy honey-mustard glaze make for a perfect weeknight dinner. This dish is easy to prepare and sure to impress your family or guests.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons apple cider vinegar

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, paprika, thyme, salt, and pepper until well combined.

      Pat the chicken thighs dry with paper towels. Season both sides of the chicken with salt and pepper.

        In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 4-5 minutes, or until the skin is golden brown.

          Flip the chicken thighs over and pour the honey mustard mixture over the chicken, ensuring they are well coated.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

              Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes before serving.

                Garnish with freshly chopped parsley before serving.

                  - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4