Try this Honey Mustard Chicken recipe, or contribute your own.
- Carbohydrate 6.07311121835772 g
- Cholesterol 0 mg
- Fat 2.92210015700579 g
- Fiber 0.340843745293679 g
- Protein 0.447651562149201 g
- Saturated Fat 0.373881875129495 g
- Serving Size 1 1 people (29g)
- Sodium 262.323785747974 mg
- Sugar 5.73226747306404 g
- Trans Fat 0.0861863281395134 g
- Calories 51 calories
Step-by-step
- Preheat oven to 450F.
- Add the mustard, honey, red wine vinegar, olive oil and pressed garlic to a small bowl. Whisk until all the ingredients are well combined. Set aside.
- Rub chicken thighs with salt and pepper and place into a large bowl. Pour the sauce all of the chicken and toss to ensure even coverage. Bake immediately or refrigerate for at least a few hours or overnight and up to 24 hours for best results.
- Transfer the chicken and all of the sauce into a baking dish, placing the chicken pieces skin side up.
- Bake uncovered at 450F for 30 minutes, or until the internal temperature reaches 185F.
- To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking. For better browning, turn on the broiler on high for 2-3 minutes just before the chicken is done cooking.
- Remove the chicken from the oven and transfer to a serving platter. Let rest for 5 minutes and serve with pan juices poured over the chicken (and the side dish if desired).
Basting poultry fourteen minutes into a four-hundred-fifty-degree roast prevents the honey and mustard glaze from scorching while driving moisture back into the surface of the meat. High-heat roasting at 450F transforms standard sheet pans or ceramic baking dishes into searing zones where sugars caramelize quickly. Skin-on, bone-in thighs demand careful temperature management because dark meat contains connective tissue requiring higher heat to break down properly. Without an instant-read thermometer, visual cues must guide the cook toward safety and tenderness. Pervasive clear juices exiting the thickest part of the thigh when pierced deeply with a paring knife indicate proper internal doneness. Bone-in cuts naturally pull away slightly from the surrounding meat as the collagen dissolves into gelatin during prolonged exposure to dry heat. Red wine vinegar provides a sharp structural counterweight to five tablespoons of honey, though white wine vinegar or apple cider vinegar serve as direct one-to-one replacements if the pantry demands an adjustment. Marinades featuring high acid and sugar ratios can safely hold raw poultry in the refrigerator for up to twenty-four hours, penetrating the surface layers thoroughly before cooking begins. Resting roasted poultry for five full minutes on a warm platter redistributes internal juices rather than letting them pool entirely on the cutting surface.
