Honey Mustard Chicken Thighs – Juicy, Tangy, and Weeknight-Friendly

These Honey Mustard Chicken Thighs bring together a little sweet, a little tangy, and a lot of savory in every bite. The sauce caramelizes in the oven, giving the skin a glossy, golden finish that tastes like it came from your favorite bistro. You only need a few pantry staples and about 10 minutes of hands-on time.

This is the kind of meal that makes a weeknight feel special without any fuss. Serve it with roasted veggies, a simple salad, or fluffy rice, and dinner is done.

Honey Mustard Chicken Thighs - Juicy, Tangy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 tablespoons olive oil
• 1/3 cup Dijon mustard (smooth, not whole grain)
• 2 tablespoons whole-grain mustard
• 1/4 cup honey
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon kosher salt (plus more to season the chicken)
• 1/2 teaspoon black pepper
• Optional: pinch of red pepper flakes for heat
• Fresh parsley or chives, chopped, for garnish
• Lemon wedges for serving (optional)

Instructions

 

• Preheat the oven: Heat to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easy cleanup. Set a wire rack on top if you want extra-crispy skin.
• Pat the chicken dry: Use paper towels to remove surface moisture. Dry skin browns better and gets crisp.
• Season the thighs: Sprinkle both sides with a little kosher salt and black pepper. Don’t skip this—it builds flavor from the start.
• Make the sauce: In a bowl, whisk together olive oil, Dijon, whole-grain mustard, honey, garlic, apple cider vinegar, smoked paprika, thyme, 1/2 teaspoon salt, black pepper, and red pepper flakes if using.
• Coat the chicken: Place the thighs skin-side up on the pan. Spoon about half the sauce under the skin and rub some on the flesh. Brush more sauce over the top, but leave a bit for basting later.
• Roast: Bake for 30–35 minutes, until the chicken reaches 175–185°F in the thickest part. Thighs are forgiving and taste best a little higher than 165°F.
• Baste and finish: Halfway through, spoon some pan juices over the thighs. In the last 5 minutes, brush on the remaining sauce and return to the oven so it glazes.
• Broil for color (optional): Broil on high for 1–2 minutes to deepen the caramelization. Watch closely—sugar in the honey browns fast.
• Rest and serve: Let the chicken rest 5 minutes. Garnish with chopped parsley and serve with lemon wedges if you like a bright finish.

What Makes This Recipe So Good

• Balanced flavor: Honey adds sweetness, Dijon brings tang, and garlic and paprika round it out with warm, savory notes.
• Juicy every time: Bone-in, skin-on chicken thighs stay moist and flavorful and practically baste themselves.
• Minimal prep: One bowl for the sauce, one pan for the chicken. That’s it.
• Great for meal prep: The flavors deepen after a day in the fridge, and the chicken reheats well.
• Customizable: Swap mustards, add a splash of soy sauce, or throw in herbs you already have.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 tablespoons olive oil
• 1/3 cup Dijon mustard (smooth, not whole grain)
• 2 tablespoons whole-grain mustard
• 1/4 cup honey
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon kosher salt (plus more to season the chicken)
• 1/2 teaspoon black pepper
• Optional: pinch of red pepper flakes for heat
• Fresh parsley or chives, chopped, for garnish
• Lemon wedges for serving (optional)

Step-by-Step Instructions

1. Preheat the oven: Heat to 425°F (220°C).

   Line a rimmed sheet pan with foil or parchment for easy cleanup. Set a wire rack on top if you want extra-crispy skin.

2. Pat the chicken dry: Use paper towels to remove surface moisture. Dry skin browns better and gets crisp.
3. Season the thighs: Sprinkle both sides with a little kosher salt and black pepper.

   Don’t skip this—it builds flavor from the start.

4. Make the sauce: In a bowl, whisk together olive oil, Dijon, whole-grain mustard, honey, garlic, apple cider vinegar, smoked paprika, thyme, 1/2 teaspoon salt, black pepper, and red pepper flakes if using.
5. Coat the chicken: Place the thighs skin-side up on the pan. Spoon about half the sauce under the skin and rub some on the flesh. Brush more sauce over the top, but leave a bit for basting later.
6. Roast: Bake for 30–35 minutes, until the chicken reaches 175–185°F in the thickest part.

   Thighs are forgiving and taste best a little higher than 165°F.

7. Baste and finish: Halfway through, spoon some pan juices over the thighs. In the last 5 minutes, brush on the remaining sauce and return to the oven so it glazes.
8. Broil for color (optional): Broil on high for 1–2 minutes to deepen the caramelization. Watch closely—sugar in the honey browns fast.
9. Rest and serve: Let the chicken rest 5 minutes.

   Garnish with chopped parsley and serve with lemon wedges if you like a bright finish.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a 350°F oven, covered, for 10–15 minutes, then uncover for 3–5 minutes to re-crisp the skin. For quick reheating, use a skillet over medium heat, skin-side down first.
• Save the sauce: The pan juices are liquid gold.

  Spoon them over rice, potatoes, or roasted vegetables.

Why This is Good for You

• Protein-rich: Chicken thighs deliver satisfying protein that helps keep you full.
• Healthy fats: Olive oil adds heart-friendly fats, and thighs contain natural fats that boost flavor and satiety.
• Lower sugar than takeout: Honey gives sweetness without a long list of additives or corn syrup.
• Spices and herbs: Garlic, thyme, and paprika bring antioxidants and depth without extra calories.

What Not to Do

• Don’t skip drying the chicken: Damp skin won’t crisp, and you’ll miss that satisfying texture.
• Don’t cook at low heat: 425°F ensures browning and renders the fat properly. Lower temps lead to pale, soggy skin.
• Don’t under-season: Salt the chicken before adding the sauce. The glaze is sweet and tangy, but you still need a good base seasoning.
• Don’t stop at 165°F for thighs: Unlike breasts, thighs shine at a higher temp where the connective tissue melts and turns tender.
• Don’t drown the skin in sauce at the end: A light glaze is best.

  Too much sauce can burn under the broiler.

Recipe Variations

• Sheet pan dinner: Add halved baby potatoes and carrot chunks tossed in olive oil, salt, and pepper. Roast everything together, stirring the veggies once midway.
• Maple mustard: Swap honey for pure maple syrup. It’s slightly woodsy and less sticky, with a lovely caramel note.
• Soy-garlic twist: Add 1 tablespoon low-sodium soy sauce and an extra clove of garlic.

  Sprinkle with sesame seeds and scallions before serving.

• Herb-forward: Stir in 1 tablespoon chopped fresh rosemary or tarragon. These herbs pair beautifully with mustard.
• Boneless thighs: Reduce cook time to about 18–22 minutes at 425°F. Check for doneness and glaze at the end.
• Grill option: Grill over medium heat, skin-side down first, about 20–25 minutes total, flipping and glazing in the last 5 minutes.
• Creamy pan sauce: After roasting, set chicken aside.

  Whisk 1/4 cup cream into the pan juices on the stovetop over low heat until slightly thickened.

FAQ

Can I use chicken breasts instead of thighs?

Yes, but watch the cook time. Use bone-in, skin-on breasts if possible for moisture, and cook at 425°F for about 25–30 minutes, until 160–165°F. Boneless breasts cook faster, around 18–22 minutes.

Do I have to use two kinds of mustard?

No.

You can use all Dijon if that’s what you have. Whole-grain mustard adds texture and a gentle pop, but the flavor will still be great with just Dijon.

Is there a way to make it less sweet?

Reduce the honey to 2 tablespoons and add an extra teaspoon of vinegar or a squeeze of lemon. The acidity will balance the sauce without making it sour.

How do I know when the chicken is done?

Use an instant-read thermometer.

Aim for 175–185°F for thighs. The juices should run clear, and the skin should be browned and crisp.

Can I marinate the chicken ahead of time?

Yes. Toss the chicken with the sauce (reserve a little for glazing) and refrigerate for up to 12 hours.

Bring to room temp for 15–20 minutes before roasting.

What sides go best with this?

Roasted Brussels sprouts, green beans, or asparagus work well. Rice, mashed potatoes, or buttered egg noodles are great for catching the sauce.

Can I make this without the skin?

You can, but the skin helps with moisture and flavor. If you go skinless, brush with oil and keep a close eye to prevent drying out.

Reduce the cook time slightly.

Wrapping Up

Honey Mustard Chicken Thighs deliver big flavor with almost no effort. The glaze is tangy, sweet, and savory, and the meat stays tender and juicy. Keep this recipe in your back pocket for busy nights or easy entertaining.

With simple ingredients and reliable results, it’s the kind of dish you’ll make again and again.