A little spicy, a little sweet, these super quick and easy Honey Mustard Glazed Chicken Thighs are the perfect for batch-prepping lunches for the work week or for a simple dinner!
The type of recipes that I write here on Simply Sissom have changed drastically since I first began blogging. In the early days, I had a “more is more” attitude. More ingredients, more from scratch, more-time, more special… you get the idea.
Then.. well, I got tired. Like really really exhausted.
Here’s the truth, when you have little kids (or big ones), spending hours and hours in the kitchen making fancy recipes, it’s not happening. Do I occasionally pull out all the stops and whip up super fancy dinners with a main dish, an abundance of sides and even dessert, sure! I do this about 4 times a year (and usually company is involved). The other 361 days, I want simple, fast, family-friendly, non-obscure-easy-to-find- ingredient-home-cooked-meals. Since the recipes that I share on Simply Sissom are and always have been a direct reflection of the “real life” meals that I am making for my “real life” family…fast, simple, whole-food it is!
This honey mustard glazed chicken checks every single box for the perfect recipe. It comes together with VERY LITTLE chopping, it’s prep-able, make-aheadable, and freezer friendly. I love options! Finally… and arguably most importantly, it’s made from whole-food ingredients and it’s just really really really good.
Throwing this dish together couldn’t be any simpler, whip up a the honey-mustard glaze, marinate, cook. It’s really that simple.
(Note: I have no idea why I whipped up the honey-mustard glaze in a separate bowl. Don’t do that! It just makes extra dishes (I’m hard on myself like that). Instead, make the glaze in the same dish or bowl that you are planning to marinate the chicken in. It just makes more sense!
Time Saving Tips and Tricks:
Prep: Honey Mustard Glazed Chicken Thighs are the stuff that prep-ahead dreams are made of (<–strong statements happening around here today). To prep, pour the garlic, honey, mustard, vinegar, olive oil and hot sauce into a a mason jar, screw on the lid and shake. Store mason jar in the refrigerator for up to 3 days. When you are ready to serve the chicken, season it and follow recipe directions (steps 3 and 4).
Make Ahead: Since this dish is so simple to make, I almost always double the recipe. I serve 1/2 for dinner and divide the remaining chicken into 5 individual portion containers. My lunch for the week done!
Freezer: Yep, it can do that too. To freeze, add the garlic, honey, whole-grain mustard, cider vinegar, olive oil, and hot sauce to a gallon ziplock bag. Use a spoon to make sure all ingredients are fully mixed. Season chicken with salt and pepper and then drop it into the bag. Remove air and seal. Knead bag to ensure that all chicken is evenly coated. Store in freezer. To serve, thaw the chicken in the refrigerator overnight and then cook according to recipe directions (step 4).
- 2 garlic cloves, minced
- ¼ cup honey
- ¼ cup whole-grain mustard
- 2 tsp apple cider vinegar
- 2 TBS olive oil
- ½ TBS hot sauce
- 1.5 lbs. chicken thighs
- salt and pepper
- Heat oven to 400.
- In a large mixing bowl, combine garlic, honey, mustard, vinegar, olive oil and hot sauce. Whisk until smooth.
- Add chicken thighs to bowl. Toss to coat. Allow to marinate for at least 10 minutes.
- Heat an oven safe skillet or dutch oven pan over medium high heat. Remove chicken from marinade and sear on each side until the outside has a golden crust, about 2-3 minutes per side. Continue brushing chicken with marinade as it cooks. Pour remaining marinade over the top of the chicken and transfer it to the oven. Roast until chicken is firm and the center is no longer pink, about 8-10 minutes.
- When purchasing honey you should buy local and organic when possible.
- Whole grain mustard.. you gotta watch the stuff! Purchase a brand where all the ingredients are recognizable and that “natural flavors” is not a listed ingredient.
- There is extra sauce in the pan when the chicken is finished cooking.. it’s delicious mixed with a little brown rice or quinoa and makes the perfect simple side dish!
- If you want to save a few calories and reduce the fat content, you can use chicken tenderloins in place of chicken thighs. If possible
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