Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (60ml) Dijon mustard
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) soy sauce (or tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side, until lightly browned.
  4. In a mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, soy sauce (or tamari), garlic powder, and smoked paprika (if using).
  5. Pour the honey mustard sauce over the chicken thighs, ensuring they are evenly coated.
  6. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste with sauce halfway through cooking.
  7. Let the chicken rest for 5 minutes before serving.
  8. Garnish with chopped fresh parsley (if using) and serve hot. Enjoy your honey mustard chicken thighs!