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Honey-Dijon Marinated Chicken Thighs
A versatile honey-mustard marinade made creamy and luxurious by emulsifying Dijon mustard with olive oil. The marinated chicken thighs are roasted until cooked through and can be served over rice with vegetables, on skewers with baguette and hummus, or with something spicy.
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Ingredients
- 3 garlic cloves (Use 3 to 4 cloves; grate on a microplane or mince finely with a knife.)
- 0.333 cup honey (Use about 1/3 to 1/2 cup.)
- 0.333 cup Dijon mustard (Use the same amount as the honey, about 1/3 to 1/2 cup. Other mustard may be used; smooth Dijon is preferred.)
- kosher salt (A pinch.)
- black pepper (Some, to taste.)
- onion powder (Amount not specified.)
- vinegar (A very small amount—a “tiniest little shot.”)
- olive oil (Drizzle in while whisking until the marinade resembles mayonnaise.)
- boneless, skinless chicken thighs (Amount not specified. Chicken breasts may also be used, particularly for grilling.)
- baguette (Optional serving suggestion; amount not specified.)
- hummus (Optional serving suggestion; amount not specified.)
- rice (Optional serving suggestion.)
- vegetables (Optional serving suggestion; type and amount not specified.)
- chili crunch oil or Calabrian chilies with olive oil (Optional spicy accompaniment; amount not specified.)
Steps
- 1
Grate 3 to 4 garlic cloves on a microplane. If you do not have a microplane, mince the garlic finely with a knife.
- 2
Add the garlic, about 1/3 to 1/2 cup honey, and the same amount of Dijon mustard to a bowl. Other mustard can be used, although smooth Dijon is preferred.
- 3
Season the mixture with a pinch of kosher salt, some black pepper, onion powder, and the tiniest little shot of vinegar.
- 4
Whisk the mixture while slowly drizzling in olive oil. Continue until the marinade is emulsified and resembles mayonnaise in texture. To keep the bowl steady while whisking, roll up a damp kitchen towel and use it as a bumper around the bowl.
- 5
Place the boneless, skinless chicken thighs into the marinade and turn them so they are thoroughly coated.
- 6
Cover the chicken with plastic wrap and refrigerate for at least 1 to 2 hours, or overnight.
- 7
Preheat the oven to 450°F. A convection fan is even better if available.
- 8
Line a sheet tray with foil. Lift the chicken from the marinade, allowing the marinade to cling to the thighs, and place the chicken on the prepared tray.
- 9
Roast the chicken in the 450°F oven for about 25 to 30 minutes. The source specifically describes using the convection fan for this timing.
- 10
Let the chicken rest for a few minutes after roasting.
- 11
Cut up the chicken and serve as desired. Suggested presentations include skewers with baguette and hummus, or chicken over rice with vegetables and chili crunch oil or Calabrian chilies with olive oil.
Notes
The source does not specify the amount of chicken, olive oil, pepper, onion powder, vinegar, or optional accompaniments. It also does not provide a target internal temperature; cook the chicken until safely cooked through. The marinade is also suggested for chicken breasts on the grill.
Nutrition per serving
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