Honey Mustard Chicken
- PREP 4hrs 10min
- COOK 35min
- TOTAL 4hrs 45min
Our easy honey mustard chicken marinade is the secret to juicy, tender, and flavorful chicken. We use chicken thighs in our photos, but this recipe works for all cuts of chicken! To cook them, we recommend using a grill pan to add some grill marks and color, then transferring the chicken, covered with the marinade, to the oven to finish cooking. We are reusing the marinade in this case, but since you will bake the chicken for 20+ minutes, it should reach a safe temperature (165°F).
You Will Need
⅓ cup (125 g) honey
¼ cup (65 g) Dijon mustard
¼ cup (57 g) mayonnaise
1 lemon, juiced
6 garlic cloves, minced (about 2 tablespoons)
2 teaspoons dried oregano or 2 tablespoons chopped fresh oregano
1 teaspoon fine sea salt
¾ teaspoon fresh ground black pepper
2 pounds (907 g) boneless, skinless chicken thighs
Avocado oil for cooking
Directions
1In a large glass or stainless-steel bowl, whisk together the honey, mustard, mayonnaise, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
3Heat a grill pan over medium heat and add a light coating of oil. Use tongs to remove the chicken from the marinade, letting the excess drip off, and place it in the hot pan (reserve the remaining marinade). Cook for 2 to 3 minutes on each side until grill marks appear. Watch the heat carefully; if the honey begins to darken too quickly, turn the heat down. If cooking in batches, wipe out the pan between rounds.
4Transfer the chicken to the prepared baking sheet and pour the reserved marinade over the top. Bake until an internal thermometer inserted into the thickest part reads 175°F to 180°F, about 20 minutes.
5Let the chicken rest for 5 minutes before serving, pouring the pan juices over the meat just before plating.
Adam and Joanne's Tips
- Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. This is why we love the grill pan. You’ll get dark grill marks where the honey takes on color, but it won’t be completely blackened over the entire piece of chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
- The nutrition facts provided below are estimates. We assumed chicken thighs.