Perfect Baked Honey Mustard Chicken Thighs
These Baked Honey Mustard Chicken Thighs are an easy and flavorful weeknight meal. The chicken is coated in a sweet and tangy honey mustard sauce and baked to golden perfection, resulting in juicy and tender meat that everyone will love.
Equipment
- Oven
- baking dish
- Medium bowl
- Whisk
- Cooking spray or olive oil
- Meat thermometer
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped optional
- Sesame seeds optional
Instructions
- Preheat your oven to 400°F (200°C). Place the oven rack in the middle position.
- Lightly grease a baking dish with cooking spray or olive oil.
- In a medium bowl, whisk together the Dijon mustard, honey, yellow mustard, apple cider vinegar, olive oil, garlic powder, paprika, salt, and pepper.
- Place the chicken thighs in the baking dish.
- Pour the honey mustard sauce over the chicken thighs, ensuring each piece is evenly coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- During the last 5 minutes of baking, optionally broil the chicken for a minute or two to get a nice, caramelized glaze. Watch carefully to prevent burning.
- Remove the Baked Honey Mustard Chicken Thighs from the oven and let them rest for a few minutes before serving.
- Garnish with fresh parsley and sesame seeds, if desired.
Notes
Don't overcrowd the pan. Marinating the chicken for at least 30 minutes will enhance the flavor. Bone-in, skin-on chicken thighs can be used, but increase the baking time. Adjust the sweetness by reducing the amount of honey. For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of baking. For a spicier kick, add a dash of hot sauce. Consider adding fresh herbs like thyme or rosemary. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, microwave, or skillet.