Main - Honey mustard chicken thighs marinade recipes

Author: Justin Wallace

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Honey mustard chicken thighs are a delicious and easy main dish perfect for any weeknight dinner. Easy baked honey mustard chicken thighs recipe that is simple, quick, and ready in 40 minutes or 25 minutes if baking in air fryer.

Honey Dijon Chicken Thighs
Honey Mustard Chicken Thighs Recipe (Oven & Air Fryer)
Honey Mustard Chicken Thighs
Honey Mustard Chicken Thighs
How long should you marinate chicken thighs?
How do you make marinated honey mustard chicken?
What goes well with honey mustard?
How long should I marinate chicken?

Honey Dijon Chicken Thighs

Honey Dijon Chicken Thighs make an amazing dinner that you'll want over and over again! So juicy and flavorful, and made with a sauce you'll want to drink!
Provided by: Ashlyn Edwards | Belle of the Kitchen
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

1/4 cup soy sauce
3 Tablespoons honey
3 Tablespoons olive oil
2 Tablespoons orange juice
2 Tablespoons dijon mustard
3-4 garlic cloves, (minced)
2 teaspoons dried rosemary ((or 1 sprig fresh rosemary, chopped))
fresh ground pepper, (to taste)
1.5-2 pounds chicken thighs ((I used boneless, skinless thighs, but you could also use bone-in things with skin))
1 teaspoon salt ((or more/less to taste))
1 teaspoon fresh ground pepper ((or more/less to taste))
1 teaspoon garlic powder ((or more/less to taste))
1 Tablespoon olive oil

Nutrition:

How to cook:

In a small bowl, whisk together all of the ingredients for the sauce and set aside.
Sprinkle the salt, pepper, and garlic powder over both sides of the chicken thighs. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat (I like to use my cast iron skillet for this). When the oil is hot, add the chicken thighs and cook for about 5 minutes on each side, allowing the chicken to brown nicely.
Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid and flip the chicken thighs, spooning the sauce over the top. Continue cooking, uncovered, for 5-10 more minutes. Flip the chicken every few minutes and continue stirring the sauce so that it doesn't burn.
Cook until chicken no longer pink and cooked through. Serve with the sauce from the pan spooned over the top of each thigh. Enjoy!

Notes: Honey Mustard Chicken, Ingredients ; 2 to 3 pounds · chicken thighs ; 1/4 to 1/3 cup · Dijon mustard ; 1/4 to 1/3 cup honey ; 1 tablespoon extra virgin olive oil ; 2 sprigs rosemary

Tags:

honey mustard chicken thighs marinade honey mustard chicken thighs recipe oven mustard chicken thighs recipe oven

Honey Mustard Chicken Thighs Recipe (Oven & Air Fryer)

Easy baked honey mustard chicken thighs recipe that is simple, quick, and ready in 40 minutes or 25 minutes if baking in air fryer. These baked chicken thighs are made with a honey mustard marinade that makes use of just 6 ingredients. The chicken is tender, moist, and juicy inside, sweet, tangy, and delicious.
Provided by: Kemi
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 7 servings
Cuisine: American,British,Mediterranean
Number of ingredients: 8

Ingredients:

1 kg Chicken thighs
1/3 cup Honey
1/3 cup Mustard
1/2 tablespoon Paprika
1/2 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper (or black pepper)
2 tablespoons Apple cider vinegar or lemon juice
1 tablespoon Oil (Olive, vegetable or sunflower oil.)

Nutrition:

How to cook:

Oven Baked Honey Mustard Chicken Thighs
Add the Paprika, garlic powder, honey, cayenne pepper, mustard, apple cider vinegar, and oil in a bowl. Mix together till well combined.
Clean and pat chicken thighs dry with a kitchen towel. Add them to a bowl then pour honey mustard marinade on it.Cover the bowl and put it in the fridge to marinate for 1-2 hours or longer if you have the time.
Bring out the marinated chicken thighs and leave it to get to room temperature. Arrange the chicken on a baking tray, then place the tray in the oven and bake at a temperature of 200C for 40 minutes or till it's cooked and golden brown. You can cover the tray with foil for the first 30 minutes of baking to prevent the chicken from getting brown too quickly and the skin from getting burnt.
Bring the chicken out of the oven, let it rest for 5 minutes then serve.
Air Fryer Honey Mustard Chicken Thighs
Add the Paprika, garlic powder, honey, cayenne pepper, mustard, apple cider vinegar, and oil in a bowl. Mix them together till they are well combined.
Pat chicken thighs dry with a paper towel.Add the chicken thighs to a bowl then pour the honey mustard marinade on it to cover all parts of the chicken thighs.
Cover the bowl and put it in the fridge to marinate for 1-2 hours. You can marinate for up to 12 hours if you have the time.
Bring out the marinated chicken thighs and leave it to get to room temperature. Arrange the thighs in the air fryer basket, then air fry at a temperature of 200C/400F for 25 minutes or till it's cooked and golden brown. Flip the chicken thighs halfway through air frying so that all sides are browned nicely.
Bring the chicken out of the air fryer, leave to rest for 5 minutes then serve.

Notes: Baked Honey Mustard Chicken Thighs, Chicken thighs, bone-in, and skin-on; Honey; Dijon mustard; Onion powder; Garlic; Oregano or use Italian seasoning.

Honey Mustard Chicken Thighs

This easy sweet, tart and savory honey mustard chicken is made fast and simple, with the most amazing honey mustard sauce.
Provided by: Victor
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

8 skin-on, bone-in chicken thighs (see notes)
1 tsp kosher salt
1/2 tsp black pepper
5 Tbsp spicy brown mustard
5 Tbsp honey
6 Tbsp red wine vinegar
6 Tbsp olive oil
2 garlic cloves ((pressed))

Nutrition:

How to cook:

Preheat oven to 450F.
Add the mustard, honey, red wine vinegar, olive oil and pressed garlic to a small bowl. Whisk until all the ingredients are well combined. Set aside.
Rub chicken thighs with salt and pepper and place into a large bowl. Pour the sauce all of the chicken and toss to ensure even coverage. Bake immediately or refrigerate for at least a few hours or overnight and up to 24 hours for best results.
Transfer the chicken and all of the sauce into a baking dish, placing the chicken pieces skin side up.
Bake uncovered at 450F for 30 minutes, or until the internal temperature reaches 185F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking. For better browning, turn on the broiler on high for 2-3 minutes just before the chicken is done cooking.
Remove the chicken from the oven and transfer to a serving platter. Let rest for 5 minutes and serve with pan juices poured over the chicken (and the side dish if desired).

Notes: Grilled Honey Mustard Chicken and Broccoli, 1 pound boneless chicken thighs · ⅓ cup + 3 tablespoons dijon mustard · ¼ cup + 2 tablespoons honey · 2 to 3 tablespoon olive oil · kosher salt and

Honey Mustard Chicken Thighs

Honey mustard chicken thighs are a delicious and easy main dish perfect for any weeknight dinner.
Provided by: Love Keil
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

5-6 chicken thighs (about 1 1/2 lb. fat removed)
2-3 cloves garlic ( minced or use 1 - 1 1/2 teaspoon of garlic powder)
1 tablespoon thyme (fresh thyme, finely chopped or use 1 teaspoon of dried thyme)
salt & pepper ( to taste)
1 tablespoon olive oil (more if needed or if cooking in batches)
1 tablespoon cornstarch
3/4 cup pineapple juice
1/4 cup water
3 tablespoons Dijon mustard
2 1/2 tablespoons honey

Nutrition:

How to cook:

Sprinkle chicken thighs on both sides with garlic, thyme, salt and pepper. Preheat oil in the non-stick skillet over medium/low heat and add chicken thighs.
Cook until chicken is cooked thru about 5-7 minutes on each side, or until chicken is cooked thru and no longer pink inside, and meat thermometer is showing at least 165 degrees F in the thickest part of the thigh. Remove from the skillet and keep warm.
Using a bowl combine cornstarch with pineapple and water. Whisk. Stir in mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook for 2 minutes or until thickened.
Pour the sauce over sliced chicken and serve it with rice and sliced bell pepper. Garnish with greens like fresh thyme or parsley. Enjoy!

Notes: Honey & mustard chicken thighs with spring veg, Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken