Sweet & Spicy Honey Mustard Chicken
I almost called it Fast & Easy Honey Mustard Chicken but that sounded a little disrespectful to a dish this good.
This is one of those recipes that gets created on the fly when I’m standing at the refrigerator trying to figure out what to cook for dinner. I always, always, always have a few kinds of mustard on hand so putting some of them together for chicken seemed like a good idea.
Honey is a no brainer with mustard so that came out as well. (Or at least it tried to until I realized the honey pot was almost empty so agave to the rescue.) To keep things from getting too sweet, we needed a little kick. Hello Sriracha sauce!
This really is quick and easy and perfect for a weeknight dinner. It also happens to be delicious so you should feel free to share it with company. No one needs to know how easy it is to make.
Here’s what you need:
Chicken Thighs, Dijon Mustard, Whole Grain Mustard, Honey, Soy Sauce, Olive Oil, Sriracha Sauce, Lime, Garlic, Fresh Thyme (ignore the sage, it didn’t make the cut), Salt & Pepper.
Preheat the oven to 350 degrees.
You can build the sauce right in the pan you will use to cook the chicken. I have a 9×13 inch baking dish.
Place ¼ cup Dijon mustard and ¼ cup whole grain mustard in the dish. The combination of the two mustards is what makes this dish really pop. If you are only going to buy one mustard, oddly I would opt for the whole grain mustard. Those little grains are like mustard magic when they are in a sauce.
Finely chop or use a garlic press to add 3 cloves of garlic to the mustard.
Add ¼ cup honey…
1 Tablespoon soy sauce (tamari if you are gluten free) and 1 Tablespoon Sriracha sauce. You can use more or less hot sauce to suit your own particular taste. 1 Tablespoon gave it nice spice without giving it burn your face off heat.
Add the juice from ½ of a lime and 1 Tablespoon of olive oil…
and whisk the sauce in the pan to combine all of the ingredients.
I have 8 bone-in chicken thighs that I have skinned. Season the chicken with salt & pepper and place it in the sauce.
Add a few sprigs of fresh thyme if you have it handy. If not, just skip the thyme – dried thyme is not a good substitute here.
Use your tongs to turn the chicken over and around in the sauce so that it is well coated on all sides.
Bake at 350 degrees for 45 minutes until saucy, golden, and cooked through.
Remember last month when I was talking about my new addiction to plantains? Well, it continues unabated here.
This isn’t really part of the recipe but I thought I’d show you how easy it is to add plantains to any dinner. Get some nice ugly, almost black plantains and cut them into thick slices. Add them to a pan with melted butter and sauté until golden brown. Delicious!
Serve the chicken with some of the pan sauce spooned over the top.
I have 3 or 4 other chicken recipes ready to share with you but Sweet & Spicy Honey Mustard Chicken got to go first because it was SO easy and SO delicious.
This is a recipe that you can easily adapt to feed any number of people easily and affordably with ingredients you might already have at home.
And it tastes great if you’re also craving plantains…
Here’s the recipe: