The Honey Mustard flavor is amplified the longer the chicken sits in the marinade. 2 hours is great. Overnight is better. Be sure to drain off any cooking liquid halfway through roasting. Too much liquid in the pan will steam the chicken and you wont get that sticky, golden brown exterior that you want.
- 3 T. honey
- 2 T. Dijon mustard
- 1/4 C. white wine
- 2 garlic cloves, minced
- salt and pepper to taste
- 8 boneless skinless chicken thighs
In a small bowl, whisk together the honey, mustard, white wine, garlic, salt and pepper. Place the chicken in a shallow dish and pour over the marinade. Cover and refrigerate for at least two hours or overnight. Heat the oven to 425 degrees. Place the chicken thighs on a baking sheet. Discard the marinade. Cook for about 20 minutes or until the chicken is golden brown, pouring off any accumulated liquid after ten minutes.
Note: This is a great one to make a double batch of and use the leftover chicken for a chopped salad, tacos, or other chicken dish later in the week.