These baked chicken thighs taste simple yet delicious with honey mustard and garlic. – You probably have all the ingredients in your pantry right now. The sweetness of honey combines perfectly with the mild flavor of garlic. I love anything with honey and garlic, and these Honey Garlic Mustard Thighs are perfect. If you’re looking for something different, there are more flavor suggestions below.
If you were to ask me over and over again what I could eat, it would be chicken thighs. They are incredibly versatile, full of flavor, and absolutely delicious. Give me thighs to chest at any time.
The secret to super juicy chicken thighs is tempering.
Tempering is simply taking the chicken out of the fridge and letting it sit on the counter in a cool place. He’ll give him the juiciest, best-cooked chicken he’s ever eaten. Taking the chill off your chicken equals evenly cooked meat. If you cook chicken straight from the refrigerator when it’s cold, the outside of the chicken will cook faster than the inside, giving it a chance to dry out.
The best thing to do is prepare your chicken, let it temper/marinate for about 10-15 minutes, then turn on the oven. Your chicken should be warm by the time your oven is done.
How to cook chicken thighs
For the juiciest baked chicken thighs you need bones, skin on the thighs. Cooking in a hot oven helps the skin crisp and the bone keeps the meat moist and juicy.
- Dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so it can crisp up. Moisture is the enemy of crunch.
- Season. Place the thighs in a bowl and add the sauce, which contains a little oil. The oil helps conduct heat, which makes the skin crisp, and the seasoning in the sauce adds flavor.
- Cook. The best way to cook thighs is to put them in a roasting pan or baking dish. Bake thighs at 425°F for approximately 25 to 30 minutes, or until internal temperature reaches 165°F.
How long to cook chicken thighs?
- Boneless, Skinless Chicken Thighs: Bake at 425°F for 18-20 minutes.
- Bone-in-skin on chicken thighs: Bake at 425°F for 25-30 minutes if well warm.
- Bone-in-skin on chicken thighs: Bake at 425°F for 35-40 minutes if fresh out of the fridge.
You want to cook them until the internal temperature reaches 165°F or until the juices run clear. Chicken thighs come in all sizes and thicknesses, so it’s best to get an instant-read thermometer to make sure they reach 165°F.
Skin on bone vs skin on boneless
This recipe suggests bone-in, skin-on chicken thighs, as the skin is wonderfully crispy and also bastes the meat underneath. Using bones in meat is always an advantage because meat cooked on the bone has more flavor and juiciness due to the fact that the bone in the meat cooks more evenly, which prevents the meat from drying out. Boneless, skinless chicken thighs are also delicious – I use them in many recipes and you can easily use them here as well.
Chicken thigh variants.
Crispy baked chicken thighs
I love honey garlic mustard chicken, but I also love crispy baked chicken. If you also love crispy chicken, don’t worry, I’ve got you! Crispy Baked Chicken Thighs are just as easy as regular baked chicken thighs, all you have to do is add an extra layer of crispy panko. Panko gives you super crispy crispy skin and the honey garlic mustard marinade keeps the chicken extra juicy. Seriously good!
How to make CRISPY Baked Chicken Thighs
- Season and marinate the thighs according to the recipe.
- Place 2 cups panko in a large shallow bowl.
- Carry chicken and dip in panko, pressing down so it sticks on all sides.
- Place Place chicken on a lightly oiled wire rack over a baking sheet and bake as directed for 25 to 30 minutes or until internal temperature of chicken reaches 165°F.
Lemon Pepper Chicken Thighs
Mix 2 tablespoons of olive oil with 2 teaspoons of freshly ground black pepper, 1 teaspoon of oregano, and the juice of half a lemon. Pour the lemon sauce over the thighs and garnish with thinly sliced lemons. Continue with the rest of the recipe below.
Teriyaki Chicken Thighs
Mix 2 tablespoons of light soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of sugar, and 1 teaspoon of cornstarch. Pour over thighs and continue recipe as directed below.
Sweet and Spicy Chicken Thighs
Mix 1 tablespoon of neutral oil, 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey. Pour the sauce over the thighs and continue the recipe as directed below.
How to reheat chicken thighs?
- Or microwave: place on microwave-safe plate and cover. Heat for 1 minute at a time until hot.
- In the oven: heat oven to 325°F and place chicken in a baking dish and cover with foil. Cook until heated through.
Frequently asked questions
- Should I marinate chicken thighs overnight?
If you have the time, you can definitely marinate them overnight. I tend to be super last minute and only let them marinate for 1 hour. I would not marinate them for more than 24 hours.
- Boneless or boneless chicken thighs?
I personally love bone-in chicken thighs because they have more flavor and are juicier because the meat bones cook more evenly. Boneless Chicken Thighs are great when you’re in a hurry and want to get dinner on the table quickly. If you want to use boneless chicken thighs, simply cook them for 18-20 minutes at 425°F.
- Chicken thighs with or without skin?
Chicken thigh skin is delicious! The skin crisps up and bastes the meat underneath so your thighs stay juicy. Skinless thighs will work as well, but they tend to be drier to the touch because they don’t have that layer of heat protection. Even if you don’t want to eat the skin, I recommend cooking the chicken skin to reap the benefits.
- What is turn off?
Tempering meat means taking it out of the fridge and letting it sit on the counter in a cool place. This means your chicken takes less time to cook in the oven, and chilling means more evenly cooked meat. When cooking meat straight from the fridge, the outside of the chicken cooks faster than the inside because it takes longer for heat to penetrate something cold.
- How can I cook simple thighs for salads?
To cook plain thighs, simply season the thighs with salt, pepper, and a touch of oil and cook, omitting the honey, mustard, and garlic. To brown the top, broil for 5 minutes, facing the oven.
What can I serve with baked chicken thighs?
Baked Chicken Thighs
Perfect Juicy Baked Chicken Thighs
- 2 kg bone in skin on chicken thighs 6-8 thighs
- 2 soup Honey
- 2 soup old fashioned mustard
- 1 soup Dijon mustard
- 6 cloves afflict chopped up
- 1 soup oil
Baked Chicken Thighs
Amount per proportion
Calories from fat 139
% Daily value*
saturated fat 3.9g24%
Cholesterol 77 milligrams26%
Potassium 203 milligrams6%
The carbohydrates 7.2g2%
*Percent Daily Values are based on a 2,000 calorie diet.