Honey Mustard Chicken Thighs
Juicy oven-baked chicken thighs coated in a tangy-sweet honey mustard glaze.
A quick whisk-together glaze gives these chicken thighs plenty of flavor without a long ingredient list. The oven does most of the work, making this an easy choice for busy evenings.
Why You’ll Love This Recipe
- The glaze comes together in one bowl in just a few minutes.
- Chicken thighs stay juicy and forgiving in the oven.
- The sweet-tangy flavor pairs with potatoes, rice, or a crisp salad.
The Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
Instructions
- Heat the oven to 425°F and lightly oil a baking dish.
- Pat the chicken thighs dry, season with salt and pepper, and arrange them in a single layer.
- Whisk together the Dijon mustard, honey, garlic, vinegar, olive oil, and smoked paprika.
- Pour the glaze over the chicken and turn each piece to coat.
- Bake for 30–35 minutes, spooning the glaze over the chicken once halfway through, until the thickest piece reaches 165°F. Rest for 5 minutes before serving.
Recipe Notes / Pro Tips
- For deeper browning, broil the chicken for 1–2 minutes at the end while watching closely.
- Bone-in thighs can be used, but they will need additional cooking time.
- Taste the glaze before adding it and adjust with a little more mustard for tang or honey for sweetness.
Storage & Reheating
Store leftovers with their sauce in an airtight container for up to 3 days. Reheat covered in a 325°F oven or gently in the microwave until hot.