Honey mustard chicken thighs is the best chicken thigh recipe to have in your arsenal! It’s kid-friendly, and adults love it, too. Plus, make it freezer-friendly by marinating it before wrapping in bacon.
Honey Mustard Chicken Thighs
You’re looking at a recipe that I dreamt up while my daughter begged to go out for dinner after her gymnastics class. I’m convinced we’re given children that challenge us in the deepest ways, and having a kid who loves restaurant food while I love nothing more than cooking at home is my proof.
I’m trying to ‘get to the root of it’ with her, and I don’t really think it’s about the food–I think she likes going out for the extra attention. At home, I get up from the table 67 times to grab someone an extra napkin, another cup of water, to let the dogs out so they stop begging at the table, etc. I think my daughter just needs more of ME at the meal; at least that’s what I’m telling myself.
As I thought for a minute if I would give into her request for Chick-Fil-A, I decided she was just in it for the honey mustard sauce and the lemonade, really. So, this honey mustard chicken idea was born, plus a pitcher of lemonade for the table.
Side note: I’ve been making a naturally-sweetened lemonade for Camille for years by adding half of a squeezed lemon to a glass with a glug of maple syrup. Whisk vigorously while adding cold water, and you’ll get a slightly more natural version of lemonade. Plus, you won’t have to make simple syrup since granulated sugar doesn’t dissolve in cold water.
Ok, back to my house honey mustard sauce. Honey mustard sauce is made from honey and mustard, did you know this? Hah, ok, to be a little more specific, I make mine a little fancy:
Honey mustard sauce:
If I’m the only one eating this sauce, I like to add in mayonnaise and a splash of barbecue sauce for that true Chick-Fil-A taste! However, when I’m making these honey mustard chicken thighs, I simply add olive oil to help marinate the chicken.
How to make this chicken thighs recipe freezer-friendly:
Because I’ve been trying hard to get a handle on weeknight meals, I started prepping a bit on the weekends. One of the things I do is mix up the honey mustard sauce for this recipe and pour in in a bag. I slide in 4-8 boneless, skinless chicken thighs, depending on how many I’m cooking for this week, and then seal the bag before mixing it all together. Once every piece of chicken thigh looks coated in the sauce, I pop the entire bag in the freezer. Just pull it out the night before I want to cook for a defrost session in the fridge. The night I plan to cook, I just have to wrap each chicken thigh in bacon and bake!
More easy chicken thighs recipes for you:
- My honey garlic chicken thighs are my family’s all-time favorite dinner!
- Chicken cacciatore recipe for two is a great way to use bone-in chicken thighs.
- Instant Pot Butter Chicken is the single greatest instant pot recipe, IMO.
- Instant Pot Chicken and Dumplings are my comfort food meal of choice.
If you’re looking for a way to use leftover bacon, I highly recommend my bacon wrapped asparagus!
- 6 boneless, skinless chicken thighs
- 3 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large sprig of fresh rosemary
- 6 slices of bacon
- Inspect the chicken thighs, and trim off any excess fat with kitchen scissors, if desired. Place the chicken thighs in a large resealale bag.
- In a small bowl, whisk together all ingredients, except for the bacon.
- Pour the mustard sauce into the bag with the chicken, and mash it aroudn to coat all pieces. Let marinate in the fridge at least 1 hour, or overnight, or stash in the freezer. See freezer instructions below.
- Remove the chicken from the fridge and allow to rest on the counter while the oven preheats to 400.
- When the oven is preheated, remove on chicken thigh and gently roll it into a log shape in one hand, and then use your other hand to pick up a piece of bacon and wrap it around. Place it in a 8x8" baking dish. Repeat with all remaining chicken and bacon.
6. Bake the chicken thighs for 25 minutes, and test with a meat thermometer to ensure they're 165°F in the thickest part. If you don't let your chicken rest on the counter while the oven preheats, it will take an extra 5-7 minutes to bake.
To make this freezer-friendly, place the bag of chicken in the freezer to marinate for up to 3 months. The day before you want to serve, pull the bag out and let it defrost in the fridge. Proceed at step 4.
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Amount Per Serving: Calories: 617Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 296mgSodium: 1929mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 63g