Two varieties of mustard are used in this recipe for honey mustard chicken thighs, along with a dash of soy sauce for umami kick. This meal for dinner is really simple!
Chicken is my go-to option for supper if I’m at a loss for what to make. It seems obvious. especially the chicken thighs. I’ve already declared my love for chicken thighs in posts like Slow Cooker Balsamic Chicken, Slow Cooker Thai Chicken Soup, and Lemon Chicken Stew. Bake for 45 to 50 minutes at 350°F, or until the darker flesh is tender and moist.
Never Miss A Good Deal!
These honey mustard baked chicken thighs are really saucy and a go-to chicken recipe for me, much like my chicken marsala and chicken piccata. They just hit all the taste notes: savory, spicy, tangy, and sweet. And they are really easy to create, requiring only five minutes of prep time. Simply leave them to perform their magic in the oven while you prepare the green beans and rice for some simple sides.
What is Honey Mustard Sauce Made Of
All you need for the sweet and delicious honey mustard sauce are six ingredients, most of which you probably already have in your cupboard and refrigerator, along with boneless, skinless chicken thighs.
Here’s what you’ll need:
- Whole grain mustard
- Dijon mustard
- Soy sauce—lends a salty, umami flavor and gives the sauce a bit of a hearty base
- Fresh tarragon (you could also use fresh thyme or rosemary)
- Fresh ginger
Note: For this baked honey mustard chicken, I like to use boneless, skinless chicken thighs, but you can also use chicken breasts or tenders. The recommended cook time is listed in my comments below.
How to Make This Honey Mustard Chicken
It’s quite easy to prepare these delicious roasted chicken thighs. This is how to achieve it:
- Prepare the poultry. After removing any extra fat from the chicken thighs, give them a cold water rinse. After patting dry, add the honey mustard marinade for the chicken.
- Prepare the mustard and honey sauce. In a large bowl, mix together the Dijon mustard, whole grain mustard, honey, soy sauce, tarragon, and ginger. Toss to coat after adding the chicken thighs.
- Grill the chicken. Transfer the thighs to a roasting dish and, if like, sprinkle with more tarragon leaves. Bake for 45 minutes, or until the juices flow clear and the thighs register 175°F. Before serving, spoon some more of the delicious cooked sauce from the roasting dish over the thighs.
Can I Use Another Kind of Mustard?
In this recipe, German whole grain mustard or stone ground mustard is the best option. Increase the Dijon mustard if you don’t have any grainy mustard. American yellow mustard is too acidic and lacks the rich richness of Dijon, so I wouldn’t recommend using it here.
Is There a Soy Sauce Substitute I Can Use?
You may replace the soy sauce in this dish with tamari if you’re seeking for a gluten-free option. Alternatively, you may use coconut aminos as a soy-free substitute. Though it won’t taste exactly like my recipe, the baked honey mustard chicken will still be tasty!
Can I Use Chicken Breasts Instead of Thighs?
Go ahead and substitute chicken breasts for the traditional option if you’re allergic to dark meat. Since breast flesh dries out more quickly than other meats, I would start monitoring the meat’s doneness at approximately 35 to 40 minutes.
Note: You DO NOT want to cut the thighs open in the center to verify the doneness. This will allow the chicken’s fluids to run out and dry it out.
More Recipes You Might Like
- Baby Back Ribs
- Chicken Marsala
- Lemon Garlic Butter Roast Chicken
- Crock Pot Whole Chicken
- Creamy Spinach Artichoke Chicken
- Pork Tenderloin with Dijon Cream Sauce
Honey Mustard Chicken
- ¼ cup whole grain/stone ground mustard
- ¼ cup Dijon mustard
- ½ cup honey
- 1 teaspoon soy sauce
- 2 tablespoons tarragon leaves chopped
- 1 tablespoon fresh ginger minced finely
- 8 boneless skinless chicken thighs*
- Set oven temperature to 350°F.
- After removing any extra skin or fat from the chicken thighs, rinse them under cold water, blot them dry with paper towels, and set them aside.
- In a large bowl, mix together the Dijon mustard, whole grain mustard, honey, soy sauce, tarragon, and ginger. Toss to coat after adding the chicken thighs. Transfer the thighs to a roasting dish and, if like, sprinkle with more tarragon leaves.
- Bake for 45 minutes, or until the juices flow clear and the thighs register 175°F. Before serving, spoon some more of the delicious cooked sauce from the roasting dish over the thighs.
- Should you be allergic to dark meat, feel free to substitute chicken breasts. Since breast flesh dries out more quickly than other meats, I would start monitoring the meat’s doneness at approximately 35 to 40 minutes.
- Please read blog post in its entirety for more tips + tricks.