Honey Mustard Chicken
Two varieties of mustard are used in this honey mustard chicken dish, along with a dash of soy sauce for umami kick. This meal for dinner is really simple!
Yield: 4
Materials
- 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*
Instructions
- 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.
Notes
- 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.