BAKED CHICKEN THIGHS IN HONEY DIJON SAUCE

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BAKED CHICKEN THIGHS IN HONEY DIJON SAUCE

This is a very easy recipe with so much flavor, perfect for a special occasion. This delicious dish has a sweet and savory sauce with a spicy element that will delight your entire family. It makes a good quick weeknight dinner when time and energy are a factor with very simple pantry ingredients that you might already have.

Are you feeling like having spicy chicken? Then sprinkle a little cayenne pepper on the delicious honey mustard sauce or some red pepper flakes and it will blow your mind away. It's that delicious, trust me on that! This is the best thing when time is a factor.

For those lazy days if you have any leftover sauce make sure to save it in a container to use the next day with leftover chicken so it tastes as juicy as the first day.

For any leftover chicken make sure to store it in an airtight container in the fridge. It should keep for up to five days, or in the freezer for up to a month.

If desired, double the sauce, so that you have some for pouring over the chicken thighs after cooking.

Ingredients:

2 tsp salt (5 mL)

1 tsp black pepper (5 mL)

1/2 tsp seasoning salt (2 mL)

4 lbs Skinless chicken thighs (1.8 kg)

Honey Dijon Sauce:

4 tbsp olive oil (60 mL)

3 tbsp “honey” substitute (45 mL)

2 tbsp minced fresh garlic (30 mL)

1 tbsp Dijon mustard (15 mL)

1 tbsp yellow mustard (15 mL)

1/2 tsp red pepper flakes (2 mL)

Cooking Instructions:

Preheat oven to 425°F (220°C).

First, make sure to wash the chicken thoroughly then dry it with a paper towel.

In a small bowl, combine salt, pepper, and seasoning salt. Sprinkle over chicken thighs, rubbing it in lightly. In a large frying pan, sear the chicken (skin side up or meaty side up) on high heat briefly. You can skip this step and instead broil the chicken after baking to brown it.

“Honey” Mustard Garlic Sauce: In a small bowl, combine olive oil, “honey” substitute, minced garlic, Dijon mustard, yellow mustard, and red pepper flakes.

In a large bowl, pour the sauce over on top of the chicken thighs and the sides of the chicken, and combine well. You could double the sauce (not the garlic) for pouring over after cooking as well.

Transfer chicken thighs to a 9 x 13 inch (23 x 33 cm) oven-safe dish. Pour any remaining sauce over and in between the chicken. Transfer the chicken to the hot oven and Bake for 25 minutes for skinless chicken thighs or 35 minutes for skin-on chicken thighs or until the chicken is cooked through and the internal temperature has reached 165°F (74°C).

If necessary, move the oven rack up using good oven gloves and brown the chicken under the broiler briefly. Transfer chicken to a serving dish, cover it with foil, and let it rest for 10 minutes before serving.

Cooking time: 25 - 35 minutes.

Nutritional Table:

Yield: 8 servings

1 serving

405.9 calories

43.8 g protein

22.9 g fat

0.4 g fiber

1.5 g net carbs

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