Ingredients and Substitutions
Chicken thighs. Skin-on chicken thighs are best for this recipe, however you can substitute with any chicken pieces of your choice. If using chicken breasts, the cooking time will need to be adjusted as they cook much faster than bone-in chicken thighs. Mustard. I used both Dijon mustard and whole grain mustard because used together, you get incredible flavor. Feel free to substitute with any mustard of your choice ex. German mustard or English mustard. Honey. Maple syrup can be used instead. Olive oil. Avocado oil or vegetable oil can also be used. Fresh lemon juice. Lemon is a great partner to mustard and balances the sweetness of the honey. Apple cider vinegar or white wine vinegar can be used instead. Herbs: I used dried oregano and fresh parsley but any dried or fresh herbs can be used. Thyme, rosemary, tarragon and basil all work well with mustard. Spices like garlic powder or onion powder can also be added. Fresh garlic cloves. Garlic powder can also be used. Salt and black pepper.
How to make honey mustard chicken thighs
Can I make this ahead?
Yes, honey mustard chicken is a great prep ahead dish. The chicken can be marinated for up to a day in advance or frozen in the marinade for up to 3 months. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Chicken thigh recipes
Easy Air Fryer Broccoli Creamy mashed potatoes 10-minute sautéed broccolini Bacon sautéed green beans Air Fryer Asparagus Easy Garlic Butter Sautéed Brussels Sprouts
