Honey Mustard Glazed Chicken Thighs

Honey Mustard Chicken Thighs are weeknight gold: juicy chicken thighs baked in a quick honey and whole grain mustard marinade. Sweet, tangy, and full of flavor, this easy recipe is one you'll make on repeat.

Golden brown honey mustard chicken thighs sprinkled with fresh herbs, served on a bed of fluffy quinoa on a white plate.

This was the easiest dinner and so delicious! The whole family asked when I'm making it again.

- Rachel M.

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Ingredients + Substitutions
Instructions
Tops Tips
Variations
Storage
FAQ's
Related
Pairing
Recipe
Comments

Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

You know those recipes that make you feel like you have your life together, even when you definitely don't? This is that. It's quick, unfussy, and tastes like way more effort than it actually requires.

Sticky, golden-brown chicken thighs glazed with sweet honey, tangy whole grain mustard, and a little kick from hot sauce - this dish is a total flavor bomb. The marinade comes together in minutes with pantry staples, and the chicken roasts up juicy and caramelized while you toss together a green salad or prep a side of roasted broccoli.

Don't skip patting the chicken dry with a paper towel before marinating, it helps the glaze stick and crisp. Use an instant read thermometer so you are not guessing on doneness (165°F is your number). If you want to prep ahead, let the chicken marinate in an airtight container overnight. The flavor gets even better.

-Bailey

P.S. If you love this, you should try my balsamic marinated chicken thighs. Same easy, weeknight vibes with a bright, zippy twist.

Ingredients + Substitutions

Overhead view of labeled ingredients for honey mustard chicken thighs, including raw chicken thighs, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, hot sauce, salt, and pepper arranged on a wooden board.

Garlic Cloves: Fresh or frozen garlic is perfect. Substitution: ½ teaspoon garlic powder for each clove.

Honey: Brings a sweetness that balances the mustard. Substitution: Maple syrup works, but gives a different flavor.

Whole Grain Mustard: Adds texture and a sharp kick. Substitution: Dijon mustard for a smoother sauce, or yellow mustard in a pinch (less sharp flavor).

Apple Cider Vinegar: Brightens up the marinade and keeps the flavors lively. Substitution: White wine vinegar or lemon juice in equal amounts.

Olive Oil: Helps the marinade cling to the chicken and keeps it juicy. Substitution: Avocado oil or canola oil

Hot Sauce: Adds just enough heat to balance the sweetness. Substitution: A pinch of red pepper flakes or cayenne.

Chicken Thighs: Juicy, flavorful, and forgiving when cooked. Substitution: Chicken breasts or chicken tenders, but adjust cooking time so they don't dry out.

See recipe card for quantities.

Instructions

Clear glass bowl filled with honey, whole grain mustard, olive oil, garlic, vinegar, and hot sauce before being whisked into a marinade.

Make the marinade. In a mixing bowl, whisk together the garlic, honey, mustard, vinegar, olive oil and hot sauce until smooth.

Raw chicken thighs in a stainless steel mixing bowl coated with a honey mustard marinade and visible whole grain mustard seeds.

Coat the chicken. Add the chicken to a bowl and toss until fully coated. Let it marinate so the flavors absorb.

Raw chicken thighs coated in a glossy honey mustard glaze with visible mustard seeds, searing face down in a cast iron skillet on the stovetop.

Sear the chicken. Heat a skillet or oven-safe pan over medium-high heat. Place the chicken in the pan and cook on both sides until browned.

Golden brown honey mustard chicken thighs garnished with fresh parsley, served over a bed of fluffy quinoa on a white plate.

Finish in the oven. Transfer the pan to the oven and roast until the chicken is cooked through, then rest briefly before serving.

Tops Tips

Dry it off. Use a paper towel before marinating so the honey mustard mixture clings and caramelizes instead of steaming.

Don't rush the sear. Let the chicken sit undisturbed in the hot pan until golden brown before flipping for the best crust.

Check the temp. An instant-read thermometer is needed here. Pull at 165°F for juicy, never-dry chicken.

Marinate longer. Got time? Let the chicken rest in the marinade in an airtight container overnight for deeper flavor.

Variations

Gluten-Free: No swaps needed.

Dairy-Free: Already is.

Nut-Free: Totally nut free as written.

Kid-Friendly: Use chicken tenders or nuggets. Serve with extra sauce on the side for dipping.

Make Ahead: Marinate the chicken up to 24 hours in advance. Leftovers reheat well in a hot oven or microwave for quick lunches.

Storage

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: Best to freeze the chicken raw in the marinade. Place in a freezer-safe container or bag, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Reheat: For cooked leftovers, reheat in a 350°F oven until warmed through. The microwave works in 30-second intervals, but the oven helps maintain a better texture.

FAQ's

Do I need to sear the chicken before baking?

Searing locks in flavor and helps create a golden brown crust, but if you're short on time, you can skip it and bake directly.

Can I make this recipe in the air fryer?

Yes. Cook at high heat until golden brown and the chicken reaches 165°F. Cooking time will depend on the thickness of the chicken.

Looking for other recipes like this? Try these:

Pairing

These recipes pair well with honey mustard chicken thighs.

Recipe

Honey Mustard Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Author: Bailey Sissom
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Honey Mustard Chicken Thighs are weeknight gold. Juicy thighs baked in a honey and whole-grain mustard marinade. Sweet, tangy, and full of flavor, this easy recipe is one you will make on repeat.

Ingredients

Garlic cloves (2 cloves), minced
Honey (¼ cup | 85g)
Whole grain mustard (¼ cup | 60g)
Apple cider vinegar (2 teaspoon | 10ml)
Olive oil (2 tablespoon | 30ml)
Hot sauce (½ tablespoon | 7ml)
Chicken thighs (1.5 lbs | 680g)
Salt and black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F.
In a large mixing bowl, whisk together garlic (2 cloves), honey (¼ cup), whole grain mustard (¼ cup), apple cider vinegar (2 tsp), olive oil (2 tbsp), and hot sauce (½ tbsp) until smooth.
Add chicken thighs (1.5 lbs) to the bowl. Toss until evenly coated and allow to marinate for at least 10 minutes. Season with salt and black pepper.
Heat an oven-safe skillet or Dutch oven over medium-high heat. Place the chicken in the pan and sear on each side until golden brown, about 2–3 minutes per side. Brush with marinade as it cooks.
Pour the remaining marinade over the chicken, then transfer the skillet to the oven. Roast until the chicken is firm, golden, and reaches an internal temperature of 165°F , about 8–10 minutes.

Notes

Pat the chicken dry. This helps the marinade stick and gives you better browning.

Internal temperature matters. Use an instant-read thermometer and pull the chicken at 165°F for juicy results.

Adjust for chicken breasts. If swapping thighs for chicken breasts, shorten the cooking time since breast meat dries out faster.

Make-ahead friendly. Marinate the chicken up to 24 hours in advance, or freeze raw in the marinade for up to 3 months. Thaw in the fridge before cooking.

For storing. Keep cooked chicken in an airtight container in the fridge for up to 3 days. For freezing, store raw chicken in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking. Reheat cooked chicken in a 350°F oven until warmed through, this keeps the texture better than microwaving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop + Oven
Cuisine: American