Honey Mustard Chicken Thighs


Honey Mustard Chicken Thighs


  • ¼ cup Dijon mustard
  • ¼ cup grainy mustard
  • ½ cup honey
  • 1 tsp soy sauce
  • 2 tsp chopped fresh tarragon
  • 1 Tbs finely grated ginger root
  • 8 skinless, boneless chicken thighs, trimmed of excess fat


  1. Preheat the oven to 350 degrees.

  2. Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.

  3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Spoon sauce over chicken thighs and serve.
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