I’m sharing my Honey Mustard Chicken Thighs recipe because a simple pantry sauce and an easy oven finish turn ordinary thighs into unexpectedly tender, boldly flavored weeknight fare.
I thought honey and Dijon mustard were just a safe combo, but this one actually surprised me. Best Baked Honey Mustard Chicken Thighs hit that sweet, tangy note and then some.
The flavor has a little bite and a sticky finish that makes you pause, fork halfway to your mouth and think, wait, what did you do to this? I love how the thighs keep their juiciness while the outside gets that golden, slightly caramelized edge.
I make these when I want dinner to feel like a win, but without pretending Im a gourmet. Honey Mustard Chicken Thighs will become a go to.
Ingredients
- Chicken thighs: Rich in protein and iron, skin adds crispy fat and flavor when roasted.
- Dijon mustard: Sharp, tangy and low calorie, gives zip and savory depth without extra sugar.
- Honey: Natural sweetener, adds sticky glaze and caramel notes, but its mainly sugar.
- Whole grain mustard: Adds texture and a mellow mustard bite, with some seeds giving crunch.
- Apple cider vinegar: Bright acidic tang, balances sweetness and cuts richness, boosts flavor overall.
- Garlic: Pungent, aromatic, gives savory backbone and small vitamins, but dont add many calories.
- Smoked paprika: Smoky warmth with mild heat, deepens color and adds a subtle BBQ vibe.
Ingredient Quantities
- 6 bone in skin on chicken thighs, about 2 to 2 1/2 pounds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 425°F and set a rack in a rimmed baking sheet, or use a shallow baking dish lined with foil for easier cleanup.
2. Pat the 6 bone in skin on chicken thighs very dry with paper towels, this is the secret to crispy skin, then sprinkle on 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika; drizzle 1 tablespoon olive oil over the thighs and rub it in so the spices stick.
3. Whisk the glaze in a bowl: 1/3 cup Dijon mustard, 1/3 cup honey, 2 tablespoons whole grain mustard, 2 tablespoons apple cider vinegar and the 2 cloves minced garlic until smooth; taste and add a pinch more salt or pepper if you like.
4. If you want extra crisp, heat a skillet over medium high heat and sear the chicken skin side down 3 to 4 minutes until browned, then transfer the thighs skin side up to the prepared baking sheet; if you dont sear, just place them on the sheet skin side up.
5. Spoon about half of the glaze over the thighs, getting some into the space under the skin if you can, reserve the rest for basting and finishing.
6. Bake uncovered for 35 to 45 minutes at 425°F, until the skin is golden and an instant read thermometer reads 165°F at the thickest part of the thigh, cooking time will vary with size so check early.
7. About 10 minutes before they are done, baste with more glaze, and during the last 2 to 4 minutes switch oven to broil and brush the remaining glaze on, broil just long enough to caramelize and get sticky, watch it close so it doesnt burn.
8. Remove from oven, let rest 5 minutes so the juices settle, then sprinkle with 2 tablespoons chopped fresh parsley if you like for color, serve warm and get ready to go back for seconds.
Equipment Needed
1. Rimmed baking sheet or shallow foil‑lined baking dish for roasting
2. Cast‑iron or other ovenproof skillet for optional searing
3. Instant‑read thermometer to check the thighs reach 165°F
4. Small bowl and whisk for making the glaze
5. Measuring cups and spoons for the mustard, honey, vinegar etc
6. Tongs for moving chicken, plus a spatula or spoon for glazing
7. Pastry/basting brush to brush on the glaze
8. Paper towels and oven mitts (paper towels to pat the skin dry, oven mitts to handle hot pans)
FAQ
Best Baked Honey Mustard Chicken Thighs Recipe Substitutions and Variations
- Dijon mustard: swap with spicy brown mustard or whole grain mustard, same amount. If all you got is yellow mustard, add a teaspoon of vinegar or a pinch of sugar to boost the tang.
- Honey: use pure maple syrup 1 to 1, or agave syrup 1 to 1. For a deeper flavor try brown sugar dissolved in a little hot water, about 3/4 cup sugar to replace 1/3 cup honey.
- Apple cider vinegar: replace with white wine vinegar or rice vinegar 1 to 1, or use fresh lemon juice for a brighter, fresher tang.
- Olive oil: use avocado oil or canola oil for neutral flavor, or melted butter for a richer, more savory finish (same amount).
Pro Tips
– Pat the skin super dry, then if you can leave the thighs uncovered in the fridge for 30 minutes or even overnight. It sounds fussy but thats the easiest trick to get really crispy skin.
– If you sear first, make the pan hot and press the thighs down so the whole skin touches the skillet, that renders fat faster and gives better browning. And if you skip searing, crank the oven up or broil at the end but watch it close so it doesnt burn.
– Save about half the glaze for basting and only brush most of it on in the last 8 to 10 minutes. Honey caramelizes quick so thin the glaze a bit with a teaspoon of water or vinegar if it seems too thick, its much less likely to scorch.
– Use an instant read thermometer and pull the thighs a few degrees shy of 165 since carryover will finish them while they rest; tent loosely with foil for 5 to 10 minutes. If you want a pan sauce, deglaze the baking sheet with a splash of stock or vinegar and simmer the reserved glaze into it, it tastes great.
Best Baked Honey Mustard Chicken Thighs Recipe
I'm sharing my Honey Mustard Chicken Thighs recipe because a simple pantry sauce and an easy oven finish turn ordinary thighs into unexpectedly tender, boldly flavored weeknight fare.
6
servings
350
kcal
Equipment: 1. Rimmed baking sheet or shallow foil‑lined baking dish for roasting
2. Cast‑iron or other ovenproof skillet for optional searing
3. Instant‑read thermometer to check the thighs reach 165°F
4. Small bowl and whisk for making the glaze
5. Measuring cups and spoons for the mustard, honey, vinegar etc
6. Tongs for moving chicken, plus a spatula or spoon for glazing
7. Pastry/basting brush to brush on the glaze
8. Paper towels and oven mitts (paper towels to pat the skin dry, oven mitts to handle hot pans)
Ingredients
6 bone in skin on chicken thighs, about 2 to 2 1/2 pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh parsley for garnish, optional
Directions
- Preheat oven to 425°F and set a rack in a rimmed baking sheet, or use a shallow baking dish lined with foil for easier cleanup.
- Pat the 6 bone in skin on chicken thighs very dry with paper towels, this is the secret to crispy skin, then sprinkle on 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika; drizzle 1 tablespoon olive oil over the thighs and rub it in so the spices stick.
- Whisk the glaze in a bowl: 1/3 cup Dijon mustard, 1/3 cup honey, 2 tablespoons whole grain mustard, 2 tablespoons apple cider vinegar and the 2 cloves minced garlic until smooth; taste and add a pinch more salt or pepper if you like.
- If you want extra crisp, heat a skillet over medium high heat and sear the chicken skin side down 3 to 4 minutes until browned, then transfer the thighs skin side up to the prepared baking sheet; if you dont sear, just place them on the sheet skin side up.
- Spoon about half of the glaze over the thighs, getting some into the space under the skin if you can, reserve the rest for basting and finishing.
- Bake uncovered for 35 to 45 minutes at 425°F, until the skin is golden and an instant read thermometer reads 165°F at the thickest part of the thigh, cooking time will vary with size so check early.
- About 10 minutes before they are done, baste with more glaze, and during the last 2 to 4 minutes switch oven to broil and brush the remaining glaze on, broil just long enough to caramelize and get sticky, watch it close so it doesnt burn.
- Remove from oven, let rest 5 minutes so the juices settle, then sprinkle with 2 tablespoons chopped fresh parsley if you like for color, serve warm and get ready to go back for seconds.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 120mg
- Sodium: 420mg
- Potassium: 350mg
- Carbohydrates: 21g
- Fiber: 0.5g
- Sugar: 18g
- Protein: 28g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 40mg
- Iron: 1.2mg
