Baked Honey Mustard Chicken Thighs are coated in a delicious sticky sweet glaze and come together quickly to make the perfect easy weeknight meal.
This post is sponsored by Klarbrunn.
Honey Mustard Chicken
This recipe makes me so happy. Honey Mustard Chicken sounded like something that would totally be up my alley since I was obsessed with honey mustard pretzels growing up, but oh my goodness, I had no idea how good it was going to be before I first made it. Definitely be prepared for people to ask for seconds!
It’s one of my favorite recipes to make for friends and family because it always makes their eyes light up in food joy, and it’s a recipe I can count on seriously picky eaters and kids loving. This is definitely one of those recipes that you’ll want to print out and save!
I’ve partnered up with Klarbrunn to bring you this super easy and incredibly delicious chicken recipe. It pairs perfectly with their super delicious Citrus Blend Sparkling Water. I absolutely love their Citrus Blend flavor – enjoying a chilled can of it with dinner is so perfect. You can find out where to buy Klarbrunn here.
How To Make Honey Mustard Chicken
This chicken is flavored in two steps. The first step is to marinate the thighs in half of the sauce for an hour before baking it. That locks the flavor into the entire thigh, and the acid in the marinade helps tenderize the meat.
The second step is to pour the remaining sauce on top of the chicken after it’s cooked, and then broil the chicken for a few minutes. That coats the chicken in the sauce so that really sticks to it (it makes the most flavorful bites). It also makes the most amazing charred edges on the chicken that everyone loves.
I definitely recommend baking this on a parchment paper lined rimmed baking sheet. This is a noticeably sticky sauce, and the parchment paper makes cleanup so easy.
How Long Do You Cook It?
This recipe needs to bake for about 25 minutes, flipping it halfway through, and then it needs to be broiled for a few minutes to make the sauce perfectly sticky. Flipping the chicken halfway through baking is critical because it stops the tops of the chicken thighs from drying out.
You only have to cook chicken to an internal temperature of 165 F for it to be safe to eat, but I really prefer cooking chicken thighs to 180 F. It makes a big difference in the texture of the fat, so I think it’s worth the extra time.
What Is Honey Mustard Sauce Made Of?
A lot of honey mustard sauces are made with mayonnaise, but this recipe doesn’t contain any. Instead, it’s made with honey, yellow mustard, olive oil, apple cider vinegar, paprika, and garlic powder.
If you’ve ever had Chick-fil-A’s honey mustard, or the honey mustard at the Costco food court, it tastes incredibly similar to that. It’s so good that I really recommend making a double batch – you’ll want to have extras of it in your fridge as a dipping sauce for chicken tenders or chicken nuggets!
Since this sauce is so versatile, I’d try using it anywhere you think you’d like it. It’d be perfect on chicken wings or on pork.
What Goes With It?
If you’re wondering what to serve with honey mustard chicken, I’ve got a few suggestions. It’s super flavorful, so I like serving it with simpler things, like roasted vegetables or veggie kabobs. It’s also delicious with rice, in a wrap, on a green salad, over pasta, or with roasted baby potatoes.
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If you like this recipe, be sure to check out our entire section of chicken recipes! Some reader favorites are:
- 1/4 cup honey
- 3 Tablespoons yellow mustard
- 1 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt (to taste)
- Pepper (to taste)
- 8 boneless skinless chicken thighs
- In a medium bowl, mix together the honey, mustard, olive oil, apple cider vinegar, paprika, garlic powder, salt, and pepper. Reserve half of the marinade for later, and store it in a small covered bowl in the fridge.
- Use the remaining marinade to coat the chicken, and allow the chicken to marinate in the refrigerator for 1 hour.
- Preheat the oven to 425 F (218 C).
- Place the chicken on a parchment paper lined baking sheet. Bake for 24 minutes, flipping halfway through so that the top of the meat doesn’t dry out. The internal temperature of the chicken has to reach a minimum of 165 F, though I prefer an internal temperature of 180 F for chicken thighs.
- Pull the chicken out of the oven, flip the chicken one more time, and pour the remaining marinade over the top of it. Broil the chicken for 2 - 3 minutes, or until it’s golden brown, the sauce is bubbling and looks sticky, and the edges are a little charred.
Amount Per Serving: Calories: 173Total Fat: 6.1gCarbohydrates: 9.2gFiber: 0.3gSugar: 8.8gProtein: 19.7g
Nutrition information isn’t always accurate.
Honey Mustard Chicken is the best easy weeknight meal! Give it a try the next time you’re looking for a recipe that will please even the pickiest eaters.