Boneless, skinless chicken thighs are the underdog of poultry. Because they’re cheap, fast cooking, and hard to dry out, I would take a boneless thigh over a breast any day. This recipe for Honey Mustard-Glazed Chicken Thighs is full of flavor and cooks up in no time. The chicken gets a quick roast before hitting the broiler for a few minutes to char the edges (hands down, the best part). Round out this dish with a buttery sweet potato and my Roasted Cauliflower on the side.
A few notes: if you don’t keep rice wine vinegar on hand (you should!), you could substitute apple cider vinegar. You could also swap out the Worcestershire for soy sauce, if you prefer. Regardless, you want the marinade to be both sweet and tangy.
I use a shallow baking dish to cook these Honey Mustard-Glazed Chicken Thighs. A skillet would also work, but be careful with cast iron. The honey will likely burn and stick to the bottom of a cast-iron skillet, especially after broiling. Whatever you use, just be sure it’s made to go under a broiler.
Makes 3-4 servings
Ingredients
6 boneless skinless chicken thighs
Marinade
2 garlic cloves, minced
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire
1 tablespoon honey
2 1/2 tablespoons rice wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Glaze
1 teaspoon Dijon mustard
1 teaspoon rice wine vinegar
1/2 teaspoon honey
Directions
1. Mix all ingredients for marinade in a large bowl. Add chicken, tossing to coat. Let marinate at least 15 minutes.
2. Preheat oven to 450 degrees.
3. Place chicken in a shallow baking dish or skillet. Pour marinade over chicken. Bake 15 minutes, spooning marinade and juices over chicken twice while roasting.
4. Remove chicken from oven, and set oven to low broil. Combine Dijon, vinegar, and honey for glaze in a small bowl. Spoon glaze over top of chicken.
5. Broil about 5 minutes, or until edges start to char.
