Honey Mustard Chicken Thighs—Baked or Grilled
When it comes to weeknight dinners, honey mustard chicken thighs are always a good choice because they're easy and delicious and the whole family loves them. Chicken thighs are covered in a rich honey mustard sauce and baked to juicy perfection.
Servings: 6 servings
Equipment
- Baking sheet or dish for baked chicken thighs
- Gas, charcoal or indoor grill for grilled chicken thighs
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.
Video
Notes
Note 1. Bone-In Skin-On Chicken Thighs.
Bake: Place a wire rack (like a cooling rack) on the sheet pan and place the chicken on top then follow the instructions for the bake time.
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.
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.
Nutrition
Serving: 4ounces chicken | Calories: 233kcal | Carbohydrates: 12.2g | Protein: 22.4g | Fat: 9.3g | Cholesterol: 106.5mg | Sodium: 575mg | Fiber: 0.1g | Sugar: 11.6g | Vitamin A: 8IU | Vitamin C: 0.5mg