Baked Honey Mustard Chicken Thighs
Baked Honey Mustard Chicken Thighs are juicy, flavorful, and coated in a sweet and tangy honey mustard glaze. The chicken marinates before baking for extra flavor and finishes with a sticky caramelized glaze that everyone will love.
Servings: 6 people
Calories: 366kcal
Ingredients
Marinade / Glaze
- ½ cup coarse ground Dijon mustard
- 1 medium shallot, finely diced (or ¼ cup minced red onion)
- 6 tablespoons honey
- ¼ cup olive oil
- 2 teaspoons garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Chicken
- 2 to 2 ½ pounds boneless skinless chicken thighs, about 6 to 8 thighs
Instructions
- In a medium bowl, whisk together the Dijon mustard, shallot, honey, olive oil, garlic, lemon juice, salt, and pepper until well combined.
- Remove and reserve ½ cup of the mixture in the refrigerator. This will be used as the glaze after the chicken cooks.
- Place the chicken thighs in a large zip-top bag or bowl. Pour the remaining marinade over the chicken. Seal and massage to coat evenly. Marinate in the refrigerator for at least 2 hours, or up to overnight for the best flavor.
- When ready to bake, preheat the oven to 425°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Remove the chicken from the marinade and place it on the prepared pan. Pour the remaining marinade over the chicken.
- Bake for 25 minutes. Remove from the oven and brush generously with the reserved glaze.
- Return the chicken to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is caramelized and sticky.
- For extra browning, broil for the last 1 to 2 minutes, watching closely.
- Let the chicken rest for 5 minutes before serving.
Nutrition
Serving: 1portion | Calories: 366kcal