Honey Mustard Chicken Thighs
You’re looking at a recipe that I dreamt up while my daughter begged to go out for dinner after her gymnastics class. I’m convinced we’re given children that challenge us in the deepest ways, and having a kid who loves restaurant food while I love nothing more than cooking at home is my proof. I’m trying to ‘get to the root of it’ with her, and I don’t really think it’s about the food–I think she likes going out for the extra attention. At home, I get up from the table 67 times to grab someone an extra napkin, another cup of water, to let the dogs out so they stop begging at the table, etc. I think my daughter just needs more of ME at the meal; at least that’s what I’m telling myself.
As I thought for a minute if I would give into her request for takeout, I decided she was just in it for the honey mustard sauce and the lemonade, really. So, this honey mustard chicken idea was born, plus a pitcher of lemonade for the table. Side note: I’ve been making a naturally-sweetened lemonade for Camille for years by adding half of a squeezed lemon to a glass with a glug of maple syrup. Whisk vigorously while adding cold water, and you’ll get a slightly more natural version of lemonade. Plus, you won’t have to make simple syrup since granulated sugar doesn’t dissolve in cold water. Ok, back to my house honey mustard sauce. Honey mustard sauce is made from honey and mustard, did you know this? Hah, ok, to be a little more specific, I make mine a little fancy:
Honey mustard sauce:
yellow mustard Dijon mustard honey onion powder garlic powder
I’m of the opinion that onion powder and garlic powder make almost everything taste better! Well, I wouldn’t put them in Oreo Brownies, but I will say that almost everything savory tastes better with a punch of onion and garlic. If you want to use my honey mustard sauce as a dip, add in mayonnaise and a splash of barbecue sauce for that true Chick-Fil-A taste! However, when I’m making these honey mustard chicken thighs, I simply add olive oil to help marinate the chicken.
The chicken thighs get wrapped in bacon while the honey mustard sauce clings to the meat. Little sprigs of rosemary crisp up and release fragrance in the oven while they bake. Can you smell this already? Definitely one of my favorite chicken dinners for two. If the chicken thighs aren’t in the freezer, you can save some of the honey mustard to brush on them after baking. Just to be clear: don’t brush honey mustard that touched raw chicken on cooked chicken. Once a marinade touches raw meat, it’s trash. I’ve seen people boil a marinade to re-use it, and it still gives me the creeps, so just don’t do it.
How to make this chicken thighs recipe freezer-friendly:
Because I’ve been trying hard to get a handle on weeknight meals, I started prepping a bit on the weekends. I do this by following this general method.
More easy chicken thighs recipes for you:
And if you’re looking for a white square baking dish, try this one. If you’re looking for a way to use leftover bacon, I highly recommend my bacon wrapped asparagus!
To make this freezer-friendly, place the bag of chicken in the freezer to marinate for up to 3 months. The day before you want to serve, pull the bag out and let it defrost in the fridge. Proceed at step 4.
Ziploc Freezer Bags Emile Henry Square Baking Dish
