Honey Dijon Emulsified Chicken Marinade

Ingredients

• 3.5 garlic cloves (grated on a microplane or finely minced)
• 0.4 cup honey (between 1/3 and 1/2 cup)
• 0.4 cup Dijon mustard (smooth Dijon preferred; acts as an emulsifier)
• kosher salt (a pinch)
• black pepper (to taste)
• 0.5 tsp onion powder (estimated quantity)
• 1 tsp vinegar (a tiny shot)
• 0.33 cup olive oil (drizzled in to emulsify)
• 1.5 lb boneless skinless chicken thighs (can also use chicken breasts)

Steps

1. 1

   Grate 3 to 4 garlic cloves on a microplane into a medium mixing bowl.

2. 2

   Add about 1/3 to 1/2 cup of honey and an equal amount of smooth Dijon mustard to the bowl.

3. 3

   Add a pinch of kosher salt, some black pepper, onion powder, and a tiny shot of vinegar.

4. 4

   To keep the bowl steady while whisking, roll up a damp kitchen towel and place it in a ring on the counter, then set the bowl inside the ring.

5. 5

   Slowly drizzle in olive oil while whisking constantly. Continue until the mixture is emulsified and resembles the thick texture of mayonnaise.

6. 6

   Add the chicken thighs to the marinade, ensuring every piece is thoroughly coated.

7. 7

   Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 to 2 hours, or up to overnight.

8. 8

   Preheat your oven to 450°F (230°C). If your oven has a convection setting, turn it on.

9. 9

   Line a sheet tray with foil for easy cleanup. Place the marinated chicken thighs onto the tray, allowing the thick marinade to cling to the meat.

10. 10

    Roast in the oven for 25 to 30 minutes (with convection) until cooked through and slightly caramelized.

11. 11

    Let the chicken rest for a few minutes before slicing and serving.

Notes

The author suggests serving this over rice with vegetables and something spicy like chili crunch oil or Calabrian chilies. Alternatively, it can be served on skewers with baguette and hummus.

Nutrition per serving

• main course
• chicken
• marinade
• roasted
• honey mustard
• dinner
• gluten-free