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Monday, January 27, 2014

Honey Mustard Chicken

Everyone keeps talking about chicken thighs.  There are recipes all over the place using boneless skinless chicken thighs.  So of course I jumped on the bandwagon.  Publix carries the boneless skinless thighs so I picked up some last week to try.  They say that the thighs are a combination of white and dark meat and that they have more flavor.  I don't even want to know how they get that bone out. Make sure you trim off the fat, yes there is some fat around the edges.  Give them a try, your family may enjoy them too.
This recipe was suppose to have fresh tarragon leaves and fresh ginger.  Neither of which I used.  Not sure how much it would change the flavor, so if you have them try them.
Spray a baking dish and place the thighs in it.
Whisk up your sauce in a bowl.  Start with 1/4 cup grainy mustard
1/4 cup Dijon mustard
1/2 cup honey
1 teaspoon soy sauce
Whisk together until mixed well.
Pour over the chicken.
Place in a preheated 350 oven.  Bake for about 45 minutes or until the thighs register 175 .  Spoon sauce over the thighs and serve.  I forgot to take a picture when they came out of the oven.  Sorry about that.

Honey Mustard Chicken Recipe

1/4 cup grainy mustard
1/4 cup Dijon mustard
1/2 cup honey
1 teaspoon soy sauce
2 Tablespoons tarragon leaves chopped
1 Tablespoon fresh ginger, minced finely
8 boneless skinless chicken thighs.

Preheat oven 350.  Bake for 45 minutes.








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