Honey mustard chicken thighs get unfairly overlooked. The combination of sweet honey and sharp Dijon already does most of the work. The glaze caramelizes in the oven, the chicken thighs stay juicy, and the whole thing is on the table in 35 minutes with almost nothing to clean up.
This is the recipe for nights when you don’t have a plan but you do have chicken in the fridge. Five minutes of prep, one pan, and the oven does the rest. Pull it out and look at that glaze.
Looking for more easy chicken thigh recipes? Try our Harissa Grilled Chicken, Hot Honey Chicken Tenders, or One Pot Broccoli Cheddar Rice and Chicken next.
Why These Honey Mustard Chicken Thighs Work
Chicken thighs, not breasts. They stay juicy in the oven without babysitting. The fat in the thighs keeps them moist even if you run a few minutes over.
Dijon, not yellow mustard. Dijon emulsifies into the glaze in a way yellow mustard doesn’t. It’s sharper, more complex, and it coats the chicken cleanly so every bite has flavor.
It caramelizes. The honey gets sticky and golden in the oven. That’s not a byproduct, that’s the point. Broil for the last two minutes and the edges get slightly charred. The glaze gets glossy and thick. That’s the version worth making.
One pan. Bake it, serve it, rinse the pan.
Honey Mustard Chicken Thighs Recipe Inspiration
We’re always on the hunt for an easy recipe on a busy weeknight and chicken thighs are a go-to if you couldn’t tell by our cilantro lime chicken or one pot Hawaiian chicken. I’m always a fan of chicken breasts, but chicken thighs have so much flavor.
The last time we made Instant Pot honey mustard chicken I realized I wanted a simple baked honey mustard chicken thighs recipe for the next time the honey mustard craving strikes. And so this was recipe was born! We love it so much that we included it in our roundup on how to marinate chicken with five more of our favorite chicken thighs.
Depending on the weather and what you’re in the mood for we’ve included instructions for baking and grilling. Either way, you can’t go wrong!
Grab These Ingredients
Here are the simple ingredients for this honey mustard chicken recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Bone-in, skin-on chicken thighs: Best for maximum caramelization and juiciness. Boneless, skinless also works. Reduce cook time by five to 10 minutes.
- Dijon mustard: Don’t sub yellow mustard. Whole grain Dijon also works and adds a nice texture.
- Honey: Any variety works. Local honey has a slightly more complex flavor, but whatever you have is fine.
- Garlic: Fresh, minced. Not garlic powder.
- Olive oil: Helps the glaze coat evenly and prevents sticking.
- Fresh rosemary or thyme: Optional but very good. One sprig in the baking dish is enough.
- Salt and pepper: Season before the glaze goes on.
Bone-In or Boneless Chicken Thighs?
The decision to use bone-in or boneless chicken thighs will depend on your timeframe and what you’re in the mood for. Bone-In Skin-On chicken thighs tend to be a bit juicer and have more flavor because of the crispy skin, while boneless takes less time to cook and they’re a little easier to eat.
We recommend baking bone-in thighs on a wire rack to help the skin get extra crispy (more on this in the notes of our recipe card). Use boneless chicken thighs if you’re lookin for a recipe done in 20 minutes because it takes much less time to bake them. Bone-in chicken thighs will take closer to 30 minutes to bake.
How to Make Honey Mustard Chicken Thighs
Here are the basic steps. Skip to the recipe card for the full printable recipe.
Video: watch how to make honey mustard chicken thighs.
Step 1 – Make the Glaze
Whisk together Dijon mustard, honey, garlic, olive oil, salt, and pepper. Taste it. It should be tangy and sweet in equal measure. Adjust honey or mustard until it hits that balance.
Step 2 – Coat the Chicken
Place chicken thighs in a baking dish or oven-safe skillet. Pour the glaze over and turn to coat both sides. Make sure the skin side is well covered.
Success tip: Let it sit for 15 minutes at room temperature while the oven preheats. The glaze soaks into the surface slightly and the chicken cooks more evenly from a less-cold start.
Step 3 – Bake
Bake at 425°F for 25-30 minutes for boneless thighs, or 35-40 minutes for bone-in, until the internal temperature reaches 165°F and the skin is golden.
Success tip: For the glaze you want on this chicken, broil for the last two to three minutes. Watch it closely. Honey burns fast, but if you catch it right, the edges caramelize and the whole dish looks restaurant-level. You’re welcome.
Step 4 – Rest and Serve
Rest for five minutes before serving. Spoon pan drippings over the top. That caramelized glaze in the bottom of the pan is one of the best things about this dish. Don’t leave it behind.
Stovetop Method
Heat an oven-safe skillet over medium-high heat with a tablespoon of olive oil. Sear skin-side down for five to six minutes until golden. Flip, spoon over glaze, and transfer to a 400°F oven for 15-20 minutes until cooked through. This method gives you extra color on the skin without the broiler.
Air Fryer Method
Air fry at 375°F for 18-22 minutes for boneless thighs, flipping once halfway through. Check internal temp at 18 minutes. The skin won’t get as crispy as the oven, but it’s a solid weeknight option when you need it faster.
Shortcuts and Variations
Make this recipe even easier with a few shortcuts, or make it an entire meal by adding some veggies.
- Pre-made sauce: Purchase a pre-made honey mustard dressing (we like Primal Kitchen) and marinate the chicken in that instead of making your own.
- Skip the marinade time: I really think the marinade helps tenderize the chicken and really develops the flavor, but you can skip this step and mix the honey mustard sauce in a small bowl then brush it onto the chicken and bake right away.
- Marinate in advance: mix the marinade and add the chicken the night before or first thing in the morning so all you have to do is throw it in the oven. Better yet, make all 6 of our favorite marinades and freeze them so you can thaw and bake them without a thought.
- Make it a sheet pan meal: we love sheet pan meals so much that we have an entire category dedicated to them. See the recipe notes for which veggies cook at the same time as baked chicken thighs.
FAQs
Yes. Mix the glaze, coat the chicken, and refrigerate up to 24 hours before baking. The flavor gets deeper.
Yes. Reduce the bake time. Breasts at 425°F typically need 20-25 minutes depending on size. Use a thermometer and pull at 165°F.
This usually means the oven is too hot or the chicken went in cold. Make sure the oven temp is accurate, let the chicken sit at room temp for 15 minutes first, and don’t skip the broil step in favor of more oven time.
Yes, see method above. 375°F for 18-22 minutes for boneless thighs.
Up to four days in the fridge in an airtight container. Reheat in the air fryer at 350°F for five minutes to get the skin crispy again.
What to Serve with Honey Mustard Chicken Thighs
Roasted potatoes or mashed potatoes are the natural match. The pan drippings go over everything.
Simple white rice or cauliflower rice, if the drippings can be poured over.
Steamed or roasted green beans.
A big green salad with the pan drippings thinned with a splash of vinegar as a dressing.
Storing and Reheating
Store in an airtight container in the fridge for up to four days. Reheat in a 350°F oven for 10-15 minutes to keep the skin from going soft, or in the air fryer at 350°F for five minutes.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Weeknight Chicken Recipes
Honey Mustard Chicken Thighs—Baked or Grilled
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Ingredients
- 2 tablespoons olive oil or avocado oil
- 1/4 cup dijon mustard (can sub yellow mustard)
- 1/4 cup honey
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs (Note 1 for bone-in skin-on chicken thighs)
Instructions
- Add all of the marinade ingredients to a glass bowl with a lid or a gallon freezer bag or reusable silicone bag. Whisk or mix everything together then add the chicken thighs and turn to coat it well. Close the lid and marinate in the fridge for at least 30 minutes or up to 24 hours.
- To bake: Preheat the oven to 425°F. Line a baking dish or sheet pan with parchment paper or aluminum foil and place the chicken in a single layer so that it fits comfortably without the chicken touching. Bake the chicken for 15-18 minutes, or until it reaches 155 to 160 degrees F on an instant-read thermometer inserted at the thickest part. Don't overcook! Cover and let rest 5 to 10 minutes before serving.
- To grill: Preheat the gas, charcoal, or indoor grill to medium-high heat (about 400°F). Scrub the grill grates clean and brush them with oil. Remove the chicken from the marinade, shaking off any excess, and place the chicken smooth-side down on the grill. Grill for 8 to 12 minutes, flipping once halfway through, or until the internal temperature reaches 155-160°F at the thickest part. This allows for 5-10 degrees of carryover cooking while it rests. The target temperature of fully cooked chicken 165°F.
Notes
Grill: place the chicken thighs skin-side-down directly over the flame for 5-6 minutes to achieve grill marks then flip the chicken and move it to indirect heat (not over the flame) and close the lid. Grill for 20-25 minutes. Sheet Pan Meal: place the marinated chicken thighs on one half of a large sheet pan then arrange a variety of quick-cooking vegetables like asparagus, bell peppers, zucchini, summer squash, or snap peas on the other side. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake the veggies and chicken together for 15-18 minutes or until the chicken is done. Storage: Place leftover chicken thighs in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 350°F until heated through or place a wet paper towel over top and microwave until warm. You can also serve these juicy chicken thighs cold on top of a salad.
Video
Equipment
- Baking sheet or dish for baked chicken thighs
- Gas, charcoal or indoor grill for grilled chicken thighs
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The honey mustard sauce is so delicious! Such an easy recipe perfect for grilling.
Thanks, Jessica!! I love this one too!
I cooked them for 12 minutes and they are definitely not done
I have them in for another 4 minutes and will see. I think 1/4 cup of cookie dough is too big for the little amount of time.