Skillet Juicy Honey Mustard Chicken
- Yield 6 servings
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Skillet Juicy Honey Mustard Chicken sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 pounds boneless skinless chicken thighs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup Dijon mustard, the cook prefer whole grain Dijon mustard
- ¼ cup honey
- 3 tablespoons paleo mayonnaise
- 1 tablespoon coconut aminos
- Avocado oil spray
Method
Salt the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.
In a large bowl or glass storage container, whisk together the Dijon mustard, honey, mayonnaise, coconut aminos, ½ teaspoon Diamond Crystal kosher salt.
Tip in the seasoned chicken thighs to the marinade and toss well to coat. You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.
When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.
Spray a 9-inch by 13-inch baking dish with avocado oil or brush the interior with a thin layer of avocado oil.
Set the chicken thighs in a single layer in a baking dish. Tip any reserved marinade liquid over the chicken.
Pop the chicken into the oven and bake for 15 minutes. Then, brush some of the sauce in the pan on top of the chicken and rotate the dish 180 degrees.
Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts. Plate
Kitchen notes
- HOW TO SUBSTITUTE CHICKEN BREASTS Prefer boneless, skinless chicken breasts?
- No problem!
- Simply use thinner chicken breast cutlets and pound them until all the pieces are the same thickness.
