Hot Honey Mustard Peach Chicken Thighs Recipes

HOT HONEY MUSTARD & PEACH CHICKEN THIGHS

Steps:

• In a mixing bowl combine mustard, honey, chili onion crunch, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
• Place your chicken thighs skin side up in your baking dish, sprinkle with salt and pepper then pour 1/2 the marinade over the top, flip them over and add the other half of the marinade.
• Marinate for 2-4 hours up to overnight.
• When ready to cook, pre heat oven to 375, stuff the halved Brussel sprouts all around the chicken.
• Bake chicken 25 minutes, remove and flip skin side up.
• Bake an additional 10 minutes, then turn your oven to broil and let it cook for an additional 2 minutes to really brown the skin.
• Remove and serve!

HONEY-MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
• Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
• Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.