Honey Mustard Chicken Thighs Recipe
- 8-12 boneless, skinless chicken thighs (about 2 pounds), seasoned with salt and pepper
- ½ cup Dijon mustard
- ½ cup honey
- Slow Cooker
- Combine all ingredients in a gallon freezer bag. Seal well. Refrigerate 2 hours or up to overnight.
- Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil. Spray with no-stick cooking spray. Remove chicken from bag; discard bag with marinade. Place on baking sheet.
- Bake until internal temperature reaches 165°F on an instant-read food thermometer, about 50 minutes.
Makes 6 servings.
Serve with Rustic Peas & Bacon.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Slow Cooker Option: Place marinated chicken thighs in a 3-quart or larger slow cooker. Cook on LOW 5-6 hours or until tender.
Wine Pairing: Pinot Gris
Nutrition per Serving: Calories: 400 Total Fat: 25g Sat. Fat: 7g Cholest: 150mg Sodium: 740mg Carbs: 18g Fiber: 0g Sugar: 14g Protein: 25g