Honey Dijon Chicken is a simple dinner recipe served on top of rice and alongside your favorite veggies! It’s simple, delicious, and very little work on your part. This is a favorite for weeknight meals in our house because it’s easy to prep in the morning for a quick and healthy dinner the family will enjoy in the evening.
Why You’ll Want This Recipe
- It’s simple – This recipe really doesn’t take effort to make. Throw some chicken in a marinade, forget about it for a while, then broil it within 15 minutes. It’s a simple, classic dinner recipe.
- Delicious Flavors – Honey and mustard─it’s a classic for a reason.
- Great Weeknight Meal – If you can remember to marinade the chicken in the morning, you will come home home to a quick dinner you can throw on the table in 15 minutes! Honey Dijon Chicken is also a crowd pleaser that few kids will turn their noses up at.
Ingredients
Chicken Thighs – boneless, skinless
Sea Salt
Black Pepper
Lemon Juice – optional – Freshly squeezed will give the best flavor!
Honey – Can be subbed with maple syrup
Dijon Mustard
Garlic
Extra Virgin Olive Oil
Rosemary – dried
Extra Virgin Olive Oil
Soy Sauce – Can be subbed with coconut aminos
Apple Cider Vinegar
How to Make Honey Dijon Chicken Thighs
Step 1: Remove any excess fat from the chicken thighs and pat them dry with a kitchen or paper towel.
Step 2: Finely mince the garlic, then add all of the marinade ingredients to a large glass bowl, mixing them until well blended.
Step 3: Add the chicken thighs to the glass bowl. Spoon the marinade over the thighs so that they are well covered. Cover and refrigerate the bowl, allowing the chicken to marinate for at least 3 hours or overnight.
Step 4: Once the chicken is done marinating, remove the bowl from the fridge. Place the chicken on a metal baking sheet in a single layer, reserving any leftover marinade in the bowl for later. Do not overlap the chicken or it will not cook thoroughly.
Step 5: Set the oven’s broiler to high. If you have to set the temperature for the broil setting manually, set it to 500-550°F. Place the chicken in the oven and broil it for 6 minutes. Remove the pan from the oven to quickly flip the chicken thighs and pour the reserved marinade over them. Put them back in the oven and broil for another 6 minutes or until the internal temperature reaches 165°F.
Step 6: Remove the chicken from the oven and let it rest for about 3 minutes before cutting or serving it. Serve Honey Dijon Chicken over rice with a bit of fresh lemon juice squeezed over it.
Tips
- Minced fresh ginger is a great addition to this recipe for an extra tang as well as some great health benefits! Just add about 2-3 teaspoons to the marinade.
- Make sure to never use glass or ceramic pans when using your oven’s broiler. They can shatter under the high heats, even if they are heavy duty.
The Difference Between Baking and Broiling
The difference between baking and broiling comes down to what direction the heat is coming from and at what intensity. When you bake, the oven’s heat is coming from multiple directions, the top, bottom, and sometimes even the back. Baking uses a less intense heat for a longer period of time to cook food evenly.
Broiling using a more intense heat that comes only from the top of the oven. This is used for many purposes such as to quickly cook one side of a dish or meat, melt cheese on top of a casserole, or even toast breads. Often, broiling requires the cook to flip whatever is broiling in order to achieve an even result. Something important to note about your oven’s broiler is that it should never be used with glass or ceramic bakeware.
Storage
Honey Dijon Chicken thighs should be sealed in an airtight container and refrigerated for 3-4 days. You can also freeze chicken by slicing and storing it in airtight containers or freezer bags for up to 6 months. Be sure that it is fully cooled before freezing.
What to Serve With Roasted Honey Dijon Chicken
- Hot Honey Carrots
- Cabbage Steaks
- Roasted Green Beans
- Sautéed Kale
- Mixed Salad and Rolls
- Asparagus
Honey Dijon Chicken Thighs
Ingredients
- 1 ½ lb Chicken Thighs boneless, skinless
- Sea Salt to taste
- Black Pepper to taste
- Freshly Squeezed Lemon Juice optional
Marinade
- 4 Cloves of Garlic
- ¼ Cup Honey or maple syrup
- ¼ Cup Dijon Mustard
- 1 Tbsp Olive Oil
- 1 ½ tsp Dried Rosemary
- 1 tsp Soy Sauce or coconut aminos
- 1 tsp Apple Cider Vinegar
Instructions
- Pat the chicken thighs dry. Add salt and pepper and rub it in.
- Mix all of the marinade ingredients in a large glass bowl. Add the chicken to the bowl and spoon the marinade over it so it is covered on all sides.
- Cover and refrigerate the chicken for 3-6 hours or overnight.
- Remove chicken from the fridge and set your oven to broil on high (500-550℉).
- Place the chicken in a single layer on a steel (or other metal) baking sheet. Reserve the leftover marinade in the bowl for later.
- Broil the chicken for 6 minutes on one side. Once the 6 minutes is done, flip the chicken and then pour the reserved marinade over it. Broil for another 6 minutes or until the internal temperature reaches at least 165℉.
- Remove the chicken from the oven and let it rest for 3-5 minutes before cutting and serving. For the best flavor, squeeze a bit of fresh lemon juice over the chicken.
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