Honey mustard chicken is one of those timeless dishes that balances savory with just the right amount of sweetness. The blend of Dijon mustard and honey creates a perfect marinade, turning simple chicken thighs into a flavorful meal that everyone will love.
As the chicken bakes, the marinade caramelizes, enhancing the richness of the honey and mustard combination. The smoked paprika adds a hint of warmth, while the oregano gives a subtle earthiness that complements the overall flavor. Each bite offers tender, juicy chicken coated in a flavorful glaze.
Substitutions and Variations
One of the great things about this dish is how adaptable it is. You can easily swap ingredients based on what you have on hand or personal preferences:
- Chicken Cuts: This recipe works best with chicken thighs, but you can also use chicken breasts, drumsticks, or wings. Just be sure to adjust the cooking time accordingly.
- Mustard: While Dijon mustard gives the marinade a sharp, tangy flavor, you can use whole grain mustard for added texture or yellow mustard if you want a milder taste.
- Sweeteners: If you don’t have honey, you can replace it with maple syrup or even agave syrup for a similar sweetness.
- Herbs and Spices: Feel free to experiment with different herbs and spices. Swap smoked paprika for regular paprika, add thyme or rosemary, or include a dash of cayenne for a little heat.
How to Serve Honey Mustard Chicken
Honey mustard chicken pairs well with a variety of side dishes, making it a versatile option for any meal. Here are some serving ideas:
- Roasted Vegetables: Serve the chicken with a side of roasted vegetables like carrots, Brussels sprouts, or even loaded sweet potatoes. The savory marinade complements the earthy flavor of roasted veggies.
- Rice or Quinoa: For a more filling meal, serve the chicken over rice or quinoa. The grains soak up the extra marinade, making every bite even more delicious.
- Dinner Roll: You can pair this honey mustard chicken with a delicious crusty walnut loaf and use it to sop up all the extra marinade.
What to Do with Leftover Marinade
The honey mustard marinade in this recipe is so flavorful that it would be a shame to waste any leftovers. Here are a few creative ways to use up any extra marinade:
- Turn It Into a Sauce: After baking the chicken, pour any leftover marinade into a small saucepan. Simmer over low heat for a few minutes to thicken it up, and serve it as a sauce over the chicken or your side dishes. Just make sure the marinade has been heated thoroughly to avoid any cross-contamination.
- Use It as a Salad Dressing: Whisk in a little extra olive oil and lemon juice to transform the marinade into a tangy salad dressing. Drizzle it over a green salad or a grain bowl for a burst of flavor.
- Marinate Vegetables: Toss some vegetables—like bell peppers, zucchini, or mushrooms—in the leftover marinade, and roast them alongside your chicken. This adds another layer of flavor to your meal without any extra work.
Storage and Reheating Tips
Storing and reheating honey mustard chicken is simple, and you won’t lose any of the flavor in the process. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the cooked chicken for up to two months, but be sure to let it cool completely before freezing to maintain its texture.
When you’re ready to reheat, you can use the oven by setting it to 350°F and warming the chicken until it’s heated through. Alternatively, you can use the microwave in 30-second intervals for a quicker option. If you prefer to keep the chicken’s skin crispy, heating it in a skillet for a few minutes will work well.
Honey Mustard Chicken
Ingredients
- 4 chicken thighs
- 1/3 teaspoon fine salt
- 1/3 teaspoon black pepper
Marinade
- 3 teaspoons Dijon mustard
- 3 teaspoons honey
- 3 teaspoons olive oil
- 2 cloves of garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
Instructions
- Preheated the oven 375 degrees F.
- Prepare the chicken thighs by trimming any excess fat and skin. Pat the chicken dry, then season all sides with salt and pepper.
- In a mixing bowl, combine olive oil, honey, and Dijon mustard for the marinade.
- Peel and mince the garlic, then add to the bowl along with oregano, smoked paprika, and pepper. Stir the marinade until it is well combined and smooth.
- Arrange the chicken thighs in a baking dish, leaving space between each piece.
- Liberally apply the marinade to each thigh.
- Bake for 40 minutes, ensuring the internal temperature reaches 165 degrees F.
- After baking, remove the chicken from the oven, cover with foil, and let it rest for 5-7 minutes.
- Serve the chicken garnished with (optional) chard leaves.