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Honey Mustard Chicken Thighs Recipe

Juicy Honey Mustard Chicken Thighs Recipe You’ll Love

A delightful Honey Mustard Chicken Thighs recipe that combines sweet and tangy flavors for a quick, crowd-pleasing meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 thighs
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken thighs (bone-in, skin-on) choose juicy cuts for the best flavor and tenderness
  • 1/4 cup Honey adds natural sweetness and helps create that irresistible glaze
  • 1/4 cup Dijon mustard delivers tangy depth that balances the honey perfectly
  • 2 tablespoons Olive oil keeps the chicken moist and helps the marinade coat evenly
  • 3 cloves Garlic (minced) infuses savory notes that elevate the glaze
  • 2 tablespoons Apple cider vinegar brightens the flavors with a subtle sharpness
  • 1 teaspoon Salt enhances all ingredients while seasoning the chicken thoroughly
  • 1/2 teaspoon Black pepper adds a mild kick and rounds out the marinade
Optional Add-Ins for Extra Flavor
  • 1 teaspoon Smoked paprika introduces a smoky warmth without overpowering
  • 1 tablespoon Fresh thyme or rosemary bring fragrant herbal accents that complement poultry

Equipment

  • mixing bowl
  • Whisk
  • baking sheet
  • Oven

Method
 

For the Marinade
  1. In a medium bowl, whisk honey, Dijon mustard, olive oil, garlic, apple cider vinegar, salt, and pepper until smooth and golden.
  2. Tuck chicken thighs skin-side up into the bowl, toss to coat evenly, then chill 30 minutes in fridge for maximum flavor.
  3. Set oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup, ensuring even heat distribution before roasting.
  4. Place marinated thighs on the sheet, skin-side up, spacing 1 inch apart so heat circulates evenly, promoting a crisp, golden crust.
  5. Roast for 25–30 minutes until the internal temperature reaches 165°F and the skin turns crisp, golden brown and irresistibly glazed.
  6. Slide under broiler for 2–3 minutes to caramelize glaze edges; watch closely to prevent burning and achieve a toasty finish.
  7. Remove from oven and let chicken rest 5 minutes before serving, so juices redistribute and each bite stays wonderfully juicy.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 4.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 600mgPotassium: 400mgSugar: 7gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Optional: Garnish with fresh thyme sprigs for a fragrant finish. Allow the chicken to rest after cooking for juiciness.

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