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Baked Honey Mustard Chicken Thighs are shown as a delicious and golden-brown featured image.

Best Baked Honey Mustard Chicken Thighs

This recipe delivers juicy and flavorful baked honey mustard chicken thighs with a perfectly balanced glaze that's both sweet and tangy. The key is to marinate the chicken adequately and bake it at a lower temperature, basting frequently, to prevent burning and ensure even caramelization.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs about 1.5-2 lbs
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley, for garnish optional

Equipment

  • Baking dish
  • Medium bowl
  • whisk
  • Resealable bag or bowl for marinating
  • paper towels
  • measuring cups and spoons
  • Meat Thermometer

Method
 

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels to help them brown better.
  2. Make the Honey Mustard Glaze: In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, paprika, salt, and pepper until well combined.
  3. Marinate the Chicken: Place the chicken thighs in a resealable bag or a bowl. Pour the honey mustard glaze over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat the Oven: Preheat your oven to 375°F (190°C).
  5. Bake the Chicken: Arrange the marinated chicken thighs in a single layer in a baking dish. Pour any remaining marinade over the chicken.
  6. Basting is Key: Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 10 minutes during the last 20 minutes of baking.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Leftovers can be stored in the refrigerator for up to 3 days. Try experimenting with different types of honey, mustards, and spices to create your own signature honey mustard chicken. Bone-in, skin-on thighs can be used, but may require a longer cooking time and searing the skin first.