Honey Dijon Chicken Thighs

I think there is a common theme around here in regards to recipes: quick, easy, and healthy! While I do love cooking and eating wholesome and delicious food, I just don’t have the time to spend hours in the kitchen! I love meals I can throw in the crockpot (so much!), ones I can prepare ahead of time and then pop in the oven, and ones I can brainlessly whip up in less than 30 minutes. I would imagine that most people out there feel the same way…not many people have a ton of spare time to kill! (And even if I DID have some spare time to spend in the kitchen, I would use it for baking something sweet-that seems like a rare treat!)

Anyway, these Honey Dijon Chicken Thighs are no different. The ingredient list is short and they cook quick! Marinate them the night before, the morning of, or 30 minutes prior to cooking depending on how your schedule plays out. You can grill the thighs on the stovetop, or simply pop them in the oven while you throw together a couple of sides. Dinner: complete.

Not only are these thighs a cinch to make, but they are also reallly tasty. You could certainly use breasts, but we loved the tenderness of the thighs. The honey-dijon combination is just a true winner, and the marinade turns into the most delectable sauce to serve over everything!

I know we have a lot of Whole30ers out there, but this is one you will want to save for the end of your month 🙂 I just needed to share it now, as it is a wonderful weeknight, family-friendly meal, perfect for a cold wintery night after a long busy day!

Ingredients 

• 12 chicken thighs (about 2 lbs)
• 2 Tbsp honey
• 1/4 C apple cider vinegar
• 1/4 C avocado or olive oil
• 4 cloves garlic, minced
• 2 Tbsp fresh thyme, chopped or 1 tsp dried
• 1 tsp salt
• 3/4 tsp pepper

Instructions

1. If cooking in the oven, preheat to 400º
2. Combine all of the marinade ingredients in a glass bowl or 2-cup measuring cup. Mix well. 
3. Add marinade and thighs to a large plastic bag. Marinate for at least 30 minutes, or overnight. 

Stovetop Method:

1. Add about 1 Tbsp oil to a large skillet and heat on medium. Add thighs to the pan and cook for about 6-8 minutes each side. When thighs are finished, add the marinade to the pan and heat until it reaches a slow boil. 

Oven Method:

1. Pour all contents of the plastic bag (thighs and marinade) into a large, oven-safe baking dish. Bake at 400º for about 20-25 minutes, until thighs are cooked through and brown crust begins to form.  

**Either cooking method yields wonderful, juicy, tasty, flavorful thighs! I decided to include both methods so that you can have both options depending on what works for your timing. The stovetop version is a little faster, but requires you to stand watch over the chicken while it cooks. The oven version takes a little longer, but you can throw the dish in and come back 20 minutes later to check on the chicken 🙂

**While thighs are cooking, whip up a couple of sides. We served ours with cauliflower rice (it does a great job soaking up that yummy sauce!) as well as some simply steamed broccoli florets. 

We love this dish for so many reasons. It’s so easy to throw together on a weeknight, but doesn’t lack in flavor one bit! It is healthy (and only a small amount of honey is needed to pack a sweet punch) and requires only a short list of ingredients. That is my kind of dinner!

Maggie (Our Fine Day)

Honey Dijon Chicken Thighs

These thighs are flavorful, tender, healthy, and can be made in less than 30 minutes, either on the stovetop or in the oven. Another perfect weeknight meal! 

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Prep Time 5 minutes mins

Total Time 21 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 12 chicken thighs about 2 lbs
• 2 Tbsp honey
• 1/4 C apple cider vinegar
• 1/4 C avocado or olive oil
• 4 cloves garlic minced
• 2 Tbsp fresh thyme chopped or 1 tsp dried
• 1 tsp salt
• 3/4 tsp pepper

Method

 

1. If cooking in the oven, preheat to 400º
2. Combine all of the marinade ingredients in a glass bowl or 2-cup measuring cup. Mix well.
3. Add marinade and thighs to a large plastic bag. Marinate for at least 30 minutes, or overnight.

1. Add about 1 Tbsp oil to a large skillet and heat on medium. Add thighs to the pan and cook for about 6-8 minutes each side. When thighs are finished, add the marinade to the pan and heat until it reaches a slow boil.

1. Pour all contents of the plastic bag (thighs and marinade) into a large, oven-safe baking dish. Bake at 400º for about 20-25 minutes, until thighs are cooked through and brown crust begins to form.
2. **Either cooking method yields wonderful, juicy, tasty, flavorful thighs! I decided to include both methods so that you can have both options depending on what works for your timing. The stovetop version is a little faster, but requires you to stand watch over the chicken while it cooks. The oven version takes a little longer, but you can throw the dish in and come back 20 minutes later to check on the chicken 🙂
3. **While thighs are cooking, whip up a couple of sides. We served ours with cauliflower rice (it does a great job soaking up that yummy sauce!) as well as some simply steamed broccoli florets.