Simple honey mustard chicken. Add roasted cauliflower rice (or othe rice), a side of veggies, and serve.
Some of my favorite honey mustard recipes are here. And now this recipe: honey mustard chicken.
This version is baked, but I suspect you can cook this on the stove top as well; the only thing is you won’t have as much sauce at the end. Drizzling the sauce over the chicken and a bed of cauliflower rice (or other rice really) completes this dish. You will likely appreciate this recipe because of the ease of preparation. The leftovers are just as good.
Honey Mustard Chicken
If you don’t have fresh ginger, you can substitute 1/4 teaspoon of ground ginger.
- 1/4 (2.5 ounces) cup grainy mustard
- 1/4 (2.5 ounces) cup Dijon mustard
- 1/2 (160 g) cup honey
- 1/2 teaspoon salt
- 1 tablespoon freshly grated ginger
- 8 (850 g or 2 pounds) boneless, skinless chicken thighs
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Trim excess fat from the chicken thighs, rinse them in cold water and pat dry with paper towels and set aside.
- Combine the grainy mustard, Dijon mustard, honey, salt, and ginger in a bowl and whisk to blend. Add the chicken thighs and toss to coat.
- Place the chicken and sauce in a roasting dish and bake for 30 to 40 minutes, or until the the juices run clear when you slice into the chicken.
- Spoon sauce over the chicken and serve warm.