Honey Mustard Chicken Thigh Recipe · i am a food blog (2024)

Honey Mustard Chicken Thigh Recipe · i am a food blog (1)

Have you guys ever played that game where all the animals in the world disappear and you can only eat one kind of meat for the rest of your life? (I know this isn’t relevant to all those non-meat eaters out there, so I apologize in advance!) I always, always, always end up choosing chicken. I LOVE chicken. Plus, bonus: eggs! But then I start thinking about it and I get really sad when I realize that I’ll never get to eat cheese again (the horror!) or bacon (so tragic). So basically, I can never choose.

Honey Mustard Chicken Thigh Recipe · i am a food blog (2)

Seriously though, I am in love with chicken. I even like eating it straight up plain with just salt and pepper. If you’re not into plain, try out this super simple honey mustard chicken! It’s slightly sweet, mustardy and super juicy. Truth: I always choose honey mustard dipping sauce when I have a choice. There’s something about the heat and sweet. It’s the best sauce out there for dipping. And it’s even better when chicken is just straight up baked in it.

Honey Mustard Chicken Thigh Recipe · i am a food blog (3)

This is a pretty simple recipe without a lot of ingredients. Chicken thighs are the most forgiving of meats — they’re always juicy and incredibly hard to over cook. I love chicken breasts too, but if I had to choose, it’s chicken thighs thighs all the way. And really, I don’t get the whole drumstick thing. I’m not a huge drumstick fan. Oh, I almost forgot, which meat would you choose if all other meats were to cease to exist?

Honey Mustard Chicken Thigh Recipe · i am a food blog (4)

Baked Honey Mustard Chicken Thigh Recipe
serves 4-6

  • 1/4 cup honey
  • 2 tablespoons whole grain mustard
  • 2 tablespoons dijon mustard
  • 2 cloves garlic, minced
  • salt and pepper
  • 6-8 bone-in, skin on chicken thighs
  • 2 shallots, quartered
  • 1/2 lemon, to serve, if desired
  • green onions, to serve, if desired

Preheat the oven to 350°F.

In a small bowl or glass measuring cup, whisk together the honey, whole grain mustard, dijon, and garlic. Taste and season with salt and pepper.

Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Top with the quartered shallots and pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size. Squeeze on some lemon juice (adds some brightness) and sprinkle with green onions (adds some freshness) if desired and enjoy warm!

Honey Mustard Chicken Thigh Recipe · i am a food blog (5)


  1. Kavey says:

    March 28, 2014 at 9:29 am

    Ha, that’s one of those nightmare scenarios us food addicts agonise over, isn’t it? And normal people think we’re a bit special to even worry about it for a second?

    Sometimes I think I’d choose chicken too, because it’s so darn versatile and as you say, eggs… eggs are just such a core food aren’t they. I don’t really like breast meat, but my husband does. I’m a thigh girl all the way. Drumsticks only get eaten because we usually buy a whole bird so it’d be a waste not to! But often go into risotto or soup or chicken pasta bakes.

    On the other hand, pigs would give me pork, bacon and sausages. Now I actually don’t eat much regular pork but I bloody love sausages and bacon. But even then, I’d probably not choose pork.

    Cows are high on the list not just because I love beef because cheese is probably my favourite non-meat foodstuff. I adore it and couldn’t imagine living without it. I could countenance swapping cow for goat or sheep, as there are fabulous cheese made from all of these. But yeah, I need cheese. And yoghurt! Not so fussed about milk at all.

    Sheep, well I adore lamb too and they’d be an alternative option to the cows for meat and dairy and may be easier to feed for a non-farmer.

    I haven’t a clue.

    By the way, yes too to honey and mustard, a favourite combo here too.


  2. Cindy says:

    March 28, 2014 at 11:53 am

    Oh, gosh. My husband would definitely choose pork…and while I love chicken (and a life w/o eggs would be damn sad), I don’t know if I could give up beef and dairy. This scenario is a real tragedy for me.

    This chicken looks amazing though, and a world without crispy chicken skin would be a damn shame.


  3. Erika says:

    March 28, 2014 at 11:57 am

    Chicken is definitely my favorite..
    This recipe looks so amazing.. Honey mustard is one of my favorite flavor combinations on chicken. On anything really..


  4. March 28, 2014 at 11:57 am

    Oh dear that sounds like a bit of a horrible game, but my meat of choice to NOT disappear would also be chicken. And then second would be pork. Just like bacon gives a fabulous taste to anything, I live in Spain and am practically surrounded by Serrano ham, which is also great to throw into nearly any dish in cases of emergency, and give a great flavour!
    And you have a point there. Cheese is very important in my diet! As is yogurt…
    PS I love honey and mustard on chicken too.


  5. Justin says:

    March 28, 2014 at 1:18 pm

    None of this thigh vs. drumstick nonsense. The best part of the chicken is very obviously the wing.


  6. Alex says:

    March 31, 2014 at 12:55 am

    Well I would agree with the chicken, and definetly thighs!!!
    But Kavey has a point there with sheep (and lamb)…
    Btw, your blog is super! Tied the mochi-bacon yakitoris yesterday, absolutely wonderful!


  7. March 31, 2014 at 4:06 pm

    That game sounds like torture, but I would choose seafood (can I choose a whole category?). Love love love this recipe – honey mustard makes everything delicious!


  8. April 2, 2014 at 1:59 pm

    My mother used to make something just like this! Thanks for reminding me how wonderful this combo is – I’m making it tonight…


  9. April 3, 2014 at 3:22 am

    Laughing about the foodie version of the “stuck on a desert island with just one book” game! I think I’d choose chicken too, specifically because I love chicken thighs so much. Pinning this recipe to try.


  10. April 12, 2014 at 10:10 am

    Looks and sounds delicious! I love the honey and mustard combo as well. Just bought some chicken thighs this morning so I will be trying this tonight or tomorrow night.


  11. Jeff says:

    April 16, 2014 at 7:54 pm

    Low effort, high impact. Delicious. Baked it in the skillet I browned them in to save a dish.


  12. April 18, 2014 at 7:11 am

    Deliciousness, and I love they almost look like competition style thighs, and per my comment on your Facebook page, I love the cookware ;) I discovered your site this morning and I am drooling!


  13. Cindy says:

    April 23, 2014 at 4:26 pm

    The picture makes my mouth water! I can’t wait to make these — I’m going to do them this weekend!!! I also just discovered your site and the pictures are great.


  14. Cindy says:

    April 29, 2014 at 2:12 pm

    I made these and this is my NEW GO TO thigh recipe!! Delish – thank you!


  15. May 7, 2014 at 8:20 pm

    chicken. gotta be chicken. i am a lover of the chicken meat. deep fried chicken wings, deep fried chicken, chicken everything… and recipes like this! made it tonight for my parents, scrumptiously easy delicious, steph! ^__^ i also love chicken thighs…!


  16. Gil Salvado says:

    June 16, 2014 at 1:18 pm

    Aaah, lovely recipe. My friends and I made it twice *twoThumbsUp

    I guess, we had braised carrots and parsnip with it.


  17. Carole says:

    June 21, 2014 at 10:11 pm

    I love your measuring cups! Are they enamel? So cute. Congrats on best food blog. I am hooked already!


    1. steph says:

      June 22, 2014 at 6:32 pm

      thanks carole! they are enamel :)


  18. michelle says:

    August 13, 2014 at 6:00 pm

    Can you use breasts for this recipie and how long would cooking time be? Thanks


  19. qazycat says:

    October 19, 2014 at 2:55 pm

    I tried this recipe last weekend & it was great!! My GF was impressed & amazed that it was as good, also. THX!!


  20. Claire says:

    November 1, 2014 at 1:18 pm

    Sounds great! I’d like to make this using boneless, skinless thighs. Will they dry out in the oven? Anything I should do differently?


  21. Scott says:

    November 26, 2014 at 3:22 pm

    Love the recipe..I added a little hot pepper and dash of vinager for a little zing.


  22. Cindy Diego says:

    November 30, 2014 at 6:01 pm

    I cooked this and it was great…I did take the skin off and didn’t bother browning the pieces…also thinly sliced the shallots. ..it took 45 min to cook. I served it over rice and I think the lemon and green onions are a must. .


  23. Jenny says:

    December 7, 2014 at 1:06 pm

    Made this last night. Super easy to put together and clean up – and obviously, was delicious! I agree that the lemon and green onions are essential :)


  24. December 30, 2014 at 5:18 am

    Oh yum! Chicken thighs might be my favorite!


  25. Chase says:

    May 2, 2015 at 1:23 pm

    Tried it at home. Brilliant! Definetly gonna cook it again :)


  26. Maria says:

    August 12, 2015 at 12:46 am

    Do you think it will be ok if there is a gap between browning the thiighs and baking them..? I am hosting a dinner party and want to have them ready beforehand and just pop them into the oven when the guests start arriving…

    Also what side do you think you would go well with this?


    1. Stephanie Le says:

      August 12, 2015 at 11:21 am

      i like nestling them together because the sides stay juicy, but i don’t think there would be a problem if they weren’t touching – just make sure you keep an eye on them so they don’t dry out. as a side, i think this salad or these sprouts would go well. these potatoes or these potatoes would be awesome as well!


  27. Alex says:

    October 15, 2015 at 1:21 pm

    Hi! My husband and I have made this several times, and it is a fave! However, the sauce tends to end up really runny after the chicken is done baking. Is there something I can do to thicken up the sauce?


    1. Stephanie Le says:

      October 15, 2015 at 5:00 pm

      you could try whisking in a tablespoon of flour or cornstarch when mixing up the marinade. alternatively, could also cook the marinade down a bit before putting it on the chicken. just reduce it in a pan until it’s a bit thick. hope that helps!


  28. April 15, 2016 at 12:20 am

    I have made this recipe so many times, and it’s always a family favorite. Have you ever had smoked maple syrup? I know a person who’s family does that, and she gave me some. I used it tonight in this recipe and it was good. Thank you for always putting out good recipes.


  29. Laurie Greenfield says:

    April 12, 2018 at 3:30 pm

    Really good. On the family rotation. It’s like a delicious large honey chicken wing but more flavourful. I basted several times during the cooking process. Also, I served with store bought bacon/cheddar mashed cauliflower and broccoli – great dinner!


Leave a Reply

Honey Mustard Chicken Thigh Recipe · i am a food blog (2024)


Why put mustard on chicken before cooking? ›

It acts as a glue for spices

In this case, mustard is the perfect binder for spices to adhere to chicken or any meat for that matter. The tanginess tends to dilute during the cooking process, allowing the condiment to do its job without overpowering.

How to make chicken thighs taste better? ›

Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices. Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil.

Can chicken thighs be healthy? ›

Ultimately, chicken thighs can be a healthy addition to your diet as long as they're prepared in a good-for-you way. If you are trying to limit your fat intake, prepare chicken thighs in ways that don't use much added oil, like grilling, baking or stir-frying. Also be mindful of the sodium that you add during cooking.

Why do people marinate chicken in mustard? ›

Mustard is an acidic condiment with a pH of roughly 3.7, making it an ideal addition to any meat marinade. Acid is key to marination because it denatures the proteins in meat which allows seasonings to penetrate and tenderization to occur.

What does adding mustard to meat do? ›

The mustard actually works to tenderize the meat and you will notice little more than a thin crust of it over the surface of the meat. In fact, mustard can help to produce the crust that is so sought after in traditional barbecue.

Do chicken thighs get more tender the longer you cook them? ›

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

What tenderizes chicken thighs? ›

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender. Put it in a double boiler and steam it.

How do you get seasoning to stick to chicken thighs? ›

Pat the chicken dry.

If using a dry rub, pat the chicken dry with paper towels before seasoning to ensure the dry rub properly sticks to the meat. Rubbing olive oil or butter onto the dry chicken first can also help seasonings stick.

Is it OK to eat chicken thighs everyday? ›

Ultimately, chicken thighs can be a healthy addition to your diet as long as they're prepared in a good-for-you way. If you are trying to limit your fat intake, prepare chicken thighs in ways that don't use much added oil, like grilling, baking or stir-frying. Also be mindful of the sodium that you add during cooking.

Can I lose weight eating chicken thighs? ›

Parts like chicken wings, thighs, and drumsticks are very high in calories and fat, thus, making them a not-so-good option for weight loss. Apart from this, make sure that the chicken that you are eating is not deep fried or loaded with sauces, as this increases the calorie count.

Is 2 chicken thighs too much? ›

The average 4.5-ounce chicken thigh has about 3 ounces worth of meat, so two thighs per person is a good number. If you are serving smaller children or appetites, one thigh should be enough.

Should I flip chicken thighs when baking? ›

There is no need to rotate the pan or flip the chicken thighs at any point during the baking process. Let the chicken thighs rest in the baking pan for at least 10 minutes then serve 'em on up!

Why do chefs prefer chicken thighs? ›

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

Do you put mustard on meat before or after seasoning? ›

Mustard is a common ingredient in barbecue cooking, and it's commonly “slathered” onto pork butt or ribs before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like glue to hold the rub on the meat.

What does seasoning with mustard do? ›

WHAT IS GROUND MUSTARD USED FOR? Ground mustard is a versatile spice that can be used in almost any savory dish for an added kick. It's a popular spice in traditional French, English, and Indian cuisines. Ground mustard is commonly used in recipes for dressings, marinades, and sauces for added depth and flavor.

What does mustard do in cooking? ›

One of the easiest ways to start playing with mustards in your cooking is to add them to sauces and vinaigrettes. Mustard adds to a vinaigrette in two ways: It adds heat, flavor and dimension, and it helps emulsify or thicken the dressing.

Do you use mustard as a binder on chicken? ›

Binding agents like mustard and mayonnaise give meat a boost, help seasonings stick. By Chuck Blount, Staff writerUpdated May 30, 2023 11:11 a.m. Chicken quarters smoked over oak wood are seen at Chuck's Food Shack in San Antonio.


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