This Asian Honey Mustard Chicken came from a day where I wasn’t sure what to make for dinner but knew that I had chicken thighs and an array of herbs, spices and condiments to create something tasty for dinner. I knew I didn’t want just a run of the mill chicken recipe but, wanted to add something that was sweet and had a savory flavor.
So I searched the pantry and my spice rack and kept coming up with different combinations, none of which sparked any type of light inside of me to actually make. So I searched again and searched the freezer since we usually have a few back up proteins in there but, nothing called out. Back to the pantry… now, if you know me, you know my aversion to mustard. Yes, yes I know, how could I NOT like mustard?? Never have actually and I think it was the smell of yellow mustard that put me off even more. I only had ketchup on my burgers and if I ever did have a hotdog, it was a plain old hot dog on a bun, sans mustard or ketchup. (I reserve my ketchup for my burgers and fries) But, I do keep mustard on hand for other dishes where I mask the taste with other ingredients. So, I thought again and my mind came to a drive through where they offer you sauces for you nuggets… YES! That’s it! Honey Mustard! (I know… thrilling right??) But, when you are trying to make something different it can be a eureka moment. So, there I was mustard on hand and honey in the other… look out world!
So, I hope you enjoy this recipe! I loved this one on a grill or even baked. I always suggest that you marinade this recipe at least 20 to 30 minutes before cooking to build up the flavors.
Serves: 4
Ingredients
- 1.5-2 lbs Chicken Thighs (bone in or out)
- 1/4 Cup Honey
- 1.5 Tbsp Spicy Brown Mustard
- 1.5 Tbsp Stone Ground Mustard
- 1.5 Tbsp Minced Garlic
- 1/2 tsp each Salt and Pepper
- 1 tsp Olive Oil
Directions
- Place you chicken in a freezer bag or in a bowl, season well with salt and pepper. Next, mix together the honey, mustards, garlic and olive oil in a separate bowl. Pour your mixture over the chicken. Make sure all of your chicken is covered in the marinade and set aside in the refrigerator to marinade for at least 20-30 minutes.
- Heat your grill (or preheat your oven to 385°F).
- If you are grilling: Remove chicken one piece at a time from the bag or bowl and place on grill. Cook on one side until you have grill marks and chicken starts to brown. Turn to other side and continue cooking until thoroughly cooked or your chicken has reached an internal temperature of 165° F
- If you are baking: Remove chicken from bag or bowl and place in an oven safe baking pan, cover with aluminum foil. Cook at 385°F for about 20 to 30 minutes or until your chicken reaches an internal cooking temperature of 165°F. Once cooked through, remove foil and raise oven temperature to 400°F. Cook for an additional 8 to 10 minutes, until the chicken is golden brown and top is slightly crispy.
Tips & Tricks: Be sure to marinade the chicken for at least 20 to 30 minutes before cooking but, you can definitely marinade this overnight if you choose to do so. You don’t just have to use thighs but, the dark meat of the chicken provides a flavor that the lighter meat portions may not.