Honey Mustard Glazed Chicken Thighs

Honey Mustard Glazed Chicken Thighs

Seared chicken thighs glazed with a tangy honey mustard sauce until sticky and caramelized.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Bone-in chicken thighs are seared skin-side down for crisp, rendered skin, then finished in a honey mustard glaze that reduces to a glossy coating. The sauce balances sweetness from honey with the sharp bite of mustard, making this a straightforward weeknight dinner that pairs well with roasted vegetables or rice.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh thyme leaves

Method

  1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.

  2. Heat olive oil in a 9-inch skillet over medium-high heat. Place thighs skin-side down and sear until golden and crisp, about 6 minutes.

  3. Flip the thighs and sear the second side for 4 minutes, then transfer to a plate.

  4. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add garlic and cook until fragrant, about 30 seconds.

  5. Whisk in honey, Dijon mustard, whole grain mustard, butter, and apple cider vinegar. Simmer, stirring, until the butter melts and the sauce is smooth.

  6. Return the chicken thighs to the skillet, skin-side up, nestling them into the glaze.

  7. Reduce heat to medium-low and simmer, spooning the glaze over the thighs occasionally, until the chicken reaches an internal temperature of 165°F and the sauce has thickened, about 15 minutes.

  8. Sprinkle with fresh thyme leaves and let rest 5 minutes before serving, spooning extra glaze over the top.

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    Honey Mustard Glazed Chicken Thighs

    Bone-in chicken thighs are seared skin-side down for crisp, rendered skin, then finished in a honey mustard glaze that reduces to a glossy coating. The sauce balances sweetness from honey with the sharp bite of mustard, making this a straightforward weeknight dinner that pairs well with roasted vegetables or rice.

    40 min 4 servings 420 cal

    Ingredients

    • 6 bone-in, skin-on chicken thighs
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1/3 cup honey
    • 1/4 cup Dijon mustard
    • 2 tablespoons whole grain mustard
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon fresh thyme leaves

    Method

    1. 1

      Pat chicken thighs dry with paper towels and season both sides with salt and pepper.

    2. 2

      Heat olive oil in a 9-inch skillet over medium-high heat. Place thighs skin-side down and sear until golden and crisp, about 6 minutes.

    3. 3

      Flip the thighs and sear the second side for 4 minutes, then transfer to a plate.

    4. 4

      Pour off excess fat from the skillet, leaving about 1 tablespoon. Add garlic and cook until fragrant, about 30 seconds.

    5. 5

      Whisk in honey, Dijon mustard, whole grain mustard, butter, and apple cider vinegar. Simmer, stirring, until the butter melts and the sauce is smooth.

    6. 6

      Return the chicken thighs to the skillet, skin-side up, nestling them into the glaze.

    7. 7

      Reduce heat to medium-low and simmer, spooning the glaze over the thighs occasionally, until the chicken reaches an internal temperature of 165°F and the sauce has thickened, about 15 minutes.

    8. 8

      Sprinkle with fresh thyme leaves and let rest 5 minutes before serving, spooning extra glaze over the top.