Honey Mustard Chicken Thighs

These foolproof Honey Mustard Chicken Thighs are sweet and savory with a touch of tang! After marinating in the simple honey mustard sauce, the thighs are baked and broiled, resulting in melt-in-your-mouth bites with crispy, charred edges. 

Baking chicken thighs in the oven is one of my favorite go-to dinners because (1) it’s so easy, (2) the tender-on-the-inside and crispy-on-the-outside results are incredible, and (3) they go well with everything! And while baked chicken thighs don’t require a long list of seasonings to taste great, a tasty marinade is never a bad idea.

Introducing these Honey Mustard Chicken Thighs; a 6-ingredient sweet and savory chicken dinner that’s ready in just 30 minutes! Boneless chicken thighs are marinated in a honey mustard marinade, then baked and broiled in the oven. The meat is juicy and the edges are crisp.

It’s undeniable how moist and tender the chicken is thanks to the marinade. But if you feel like switching things up while maintaining the sweet and savory flavors, enjoy the marinade with pork tenderloin, pork chops, chicken drumsticks, or chicken wing recipes instead. You can’t go wrong!

Recipe features

• A 6-ingredient main course that’s naturally gluten free, dairy free, and paleo-friendly. 
• The chicken is tender on the inside, crisp on the outside, and drenched in a sweet and tangy honey mustard marinade.
• It’s an easy 30-minute recipe! Perfect for those evenings when you want something delicious that’s low effort. 

Ingredients

Chicken thighs - I used boneless, skinless chicken thighs to make this recipe. If you prefer to use bone-in and skin-on chicken thighs, head to the FAQs section for more instructions. 

Dijon mustard - Dijon is rich, spicy, aromatic, and tangy; the perfect blend of dimensional flavors to build on and make a well-rounded honey mustard sauce.

Honey - To give the marinade a bright, sweet, and sticky finish.

Mayonnaise - This is the creamy element of the honey mustard marinade and the fat necessary for the chicken to tenderize and soak up the flavor. Greek yogurt would work as a lighter and tangier alternative. 

Cayenne - Just a pinch for warmth and a subtle heat. Feel free to leave it out if you don’t like spicy food.

Step-by-step instructions

Step 1: Make the marinade. Stir the honey mustard marinade ingredients in a bowl.

Step 2: Marinate the chicken. Place the chicken in a large resealable bag and pour half of the marinade over top. Seal the bag and shake it to coat the chicken. Place the bag in the fridge while the chicken marinates.

Step 3: Bake the chicken. Lay the marinated chicken thighs on a wire rack on top of a parchment-lined baking sheet. Bake for 20 minutes.

Step 4: Broil, then serve. Brush the remaining marinade over the baked chicken thighs, then place them under the broiler until the edges become browned and crisp. Serve and enjoy!

Tips and FAQs

• You can marinate chicken thighs for a minimum of 30 minutes or up to 4 hours.
• If you have some time to spare, leave the thighs in the marinade for up to 24 hours before baking. Don’t leave them any longer or else the chicken will become mealy.
• Take the chicken in the marinade out of the fridge 15 to 20 minutes before baking. This gives the chicken time to come down to room temperature and helps it bake evenly.
• Baking the thighs on a wire rack on top of a baking sheet allows for the hot air to circulate around each piece, resulting in crispier chicken.
• Use a meat thermometer to check for doneness. You’ll know the thighs are done cooking when the internal temperature reaches 165°F.

Can I use bone-in chicken thighs?

Yes, but just know that bone-in chicken thighs take slightly longer to cook. Bake them in a 425°F oven for 25 to 30 minutes (or until the internal temperature reaches 165°F) before broiling. 

Can I make this recipe in a slow cooker?

Yes, but you’ll need to make some minor modifications. First, whisk ½ cup of water with the honey mustard marinade in a bowl. Place the chicken thighs in a slow cooker, pour the marinade over top, and cook on Low for 4 to 5 hours. 

Add additional marinade during the cooking process if the chicken begins to look dry. In the end, transfer the chicken to a wire rack placed on a lined baking sheet and broil in the oven to brown the edges. 

For more direction, feel free to use my Slow Cooker Chicken Thighs recipe as a guide.

Can you grill the chicken instead?

Yes, you can cook the marinated chicken on the grill if you want. Preheat it to 400ºF and grill the chicken thighs for 12 to 15 minutes, flipping halfway through. Use the extra honey mustard to baste the thighs as they cook. See my Grilled Chicken Thighs recipe for more tips.

What goes well with honey mustard chicken thighs?

These mouthwatering, juicy chicken thighs pair well with simple side dishes like bone broth rice or mashed red potatoes, steamed broccoli, cooked sweet potatoes, leafy green salads, and so much more.

To make the meal a little more exciting, pair the chicken with honey roasted tomatoes, spicy cucumber salad, or fingerling potatoes.  

Storage

Refrigerator: Store the leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. 

Reheating: Place the chicken in a baking dish, cover with foil, and heat in a 350°F oven for 10 to 15 minutes. 

More chicken thigh recipes

• Baked BBQ Chicken Thighs
• Pan Seared Chicken Thighs
• Instant Pot Chicken Thighs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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