Easy honey mustard chicken thighs that are juicy, flavorful, and perfect for a quick weeknight dinner.
INGREDIENTS
- 8 boneless, skinless chicken thighs
- 3 tablespoons honey
- 3 tablespoons smooth Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sweet paprika
- 1 tablespoon olive oil
- 1 small white onion, diced
- Kosher salt
- Freshly ground black pepper
DIRECTIONS
- Make the Marinade: In a bowl, whisk together the honey, Dijon mustard, vinegar, soy sauce, paprika, and olive oil.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels and arrange them in a baking dish or container. Pour the marinade over the chicken and coat evenly. Cover and refrigerate for at least several hours or overnight.
- Sear the Chicken: Preheat oven to 350°F. Heat a thin layer of oil in a large oven-safe skillet over medium-high heat.
- Remove the chicken from the marinade and lightly pat dry. Sear in a single layer until lightly browned. Add the diced onion.
- Finish with the Sauce: Pour the remaining marinade into the pan and bring it to a full boil to safely cook the raw chicken juices. Reduce heat slightly and let the sauce bubble.
- Transfer the pan to the oven and cook until the chicken reaches 165°F internally.
- Serve: Serve with rice, lentils, quinoa, or a simple salad. Spoon the sauce over everything.
