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Honey Mustard Chicken

Recipe by Chef Nico Rossi

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Juicy chicken thighs glazed with tangy Dijon and warm honey until caramelized.

  • Total Time0 hours
  • Yield6 entree portions 1x

Ingredients

Scale

HONEY MUSTARD MARINADE

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 4 garlic cloves, minced
  • 1 tbsp chopped thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

CHICKEN

  • 3 lb bone-in skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

PAN SAUCE AND FINISH

  • 1/2 cup chicken stock
  • 1 tbsp unsalted butter, cold
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1 tsp thyme leaves

Instructions

Marinade

  1. MAKE THE MARINADE Whisk together Dijon, honey, whole grain mustard, olive oil, cider vinegar, garlic, thyme, salt, pepper, and cayenne. Reserve one third of the mixture separately for glazing later.
  2. MARINATE THE CHICKEN Pat the chicken thighs dry and season lightly with salt and pepper. Toss with the larger portion of marinade, coating thoroughly. Refrigerate at least 2 hours, ideally 4. Remove from refrigeration 30 minutes before cooking.

Cook the Chicken

  1. SEAR Heat an oven-safe skillet over medium-high heat. Wipe excess marinade from the thighs so they brown rather than steam. Sear skin side down 6 to 8 minutes, undisturbed, until the skin is deep golden and releases easily. Flip and sear 2 minutes more, then pour off excess fat.
  2. ROAST AND GLAZE Preheat the oven to 400°F, then transfer the skillet to it and roast 20 minutes. Brush generously with the reserved marinade and roast 8 to 10 minutes more. The chicken is done when the thickest part registers 165°F and the glaze has caramelized.

Pan Sauce and Serving

  1. MAKE THE PAN SAUCE Move the chicken to a warm platter. Set the skillet over medium heat and add chicken stock, scraping up the browned bits. Reduce by half, then whisk in cold butter and lemon juice off the heat.
  2. REST AND SERVE Rest the chicken 10 minutes. Spoon the pan sauce over and finish with parsley and thyme leaves.

Notes

Cooling / resting: Rest 10 minutes before serving

SAFETY NOTES

Cook chicken to a minimum internal temperature of 165°F measured at the thickest part of the thigh, away from the bone.
Discard any marinade that held raw chicken. The reserved portion set aside before marinating is the only one safe for glazing.
Keep chicken refrigerated while marinating and never marinate at room temperature.
Use separate boards, tools, and platters for raw and cooked chicken.
Refrigerate leftovers within 2 hours and use within 4 days.

 

  • Prep Time: 15 minutes active prep, plus 2 hours marinating
  • Cook Time: About 40 minutes
  • Category: Main Dishes

Find it online: https://land2shore.com/honey-mustard-chicken/