Description
Juicy, deeply caramelized, and ready in just 30 minutes, these Sheet Pan Honey Mustard Chicken Thighs are proof you don’t need a marinade for bold flavor!
Instead, this recipe leans on a quick honey mustard glaze, balanced with Dijon and apple cider vinegar so it’s tangy and savory, never cloyingly sweet. Just bake the boneless, skinless thighs until tender, slather with the glaze, and finish under the broiler for a sticky-sweet char that tastes as if it came straight off the grill.
Serve with roasted broccoli or crispy potatoes for an easy weeknight dinner you’ll have on repeat!
Ingredients
Scale
- nonstick cooking spray
- 1 ½ pounds boneless, skinless chicken thighs (see Recipe Notes)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (try hot honey for a kick of spice!)
- 1 tablespoon packed light brown sugar
- heaping ½ teaspoon each: garlic powder, mustard powder, onion powder
- 2 cloves garlic, finely chopped or grated
- kosher salt and black pepper
Instructions
METHOD OVERVIEW:
- Mix the quick honey mustard glaze (vinegar – spices). Toss ⅓ of the glaze with the chicken thighs and soak while the oven preheats. Roast at 400 degrees F for 10 minutes. Brush with half the remaining glaze and broil 4-5 minutes, then flip and repeat until deeply caramelized and cooked through.
STEP-BY-STEP INSTRUCTIONS:
- Prep: Preheat the oven to 400 degrees F, arranging the oven racks so one is in the center of the oven and one is at the top, directly under the broiler. Line a rimmed baking sheet with foil for easy clean up. Spritz with nonstick cooking spray and set aside.
- Mix the honey mustard glaze: Add the vinegar, mustard, honey, brown sugar, garlic powder, mustard powder, onion powder, and garlic to a small bowl. Season with 1 ½ teaspoons kosher salt and a few twists of black pepper. Whisk well to combine. Adjust seasoning to taste.
- Season the chicken thighs: To a large bowl, add the chicken thighs and about ⅓ of the prepared glaze (reserve the remaining glaze for basting). Toss to coat well. Set aside while the oven finishes preheating.
- Roast the honey mustard chicken thighs: Arrange the seasoned chicken on the prepared baking sheet in a single layer. (For the prettiest results, start with the de-boned side of the chicken thighs facing up.) Bake on the center rack for 10 minutes.
- Finish under the broiler: Remove the baked honey mustard chicken from the oven and preheat the broiler to its highest setting. If the chicken has released a lot of liquid, carefully drain the excess from the pan. Spread half of the remaining honey mustard glaze over the chicken thighs. Return to the top rack, directly under the broiler. Broil 4-5 minutes, until caramelized and golden. Flip the chicken thighs, spread with the remaining glaze, and return to the broiler for 4-5 minutes longer, until deeply caramelized and cooked through.
- Serve: Allow the chicken to rest for a few minutes, then slice and serve as desired. We love honey mustard chicken thighs with roasted potatoes and broccoli. Enjoy!
Notes
- Chicken thighs vs chicken breasts: I strongly prefer using boneless, skinless chicken thighs for this recipe – they’re super flavorful and stay really juicy through baking and broiling. If you prefer to use chicken breasts, pound them flat or butterfly (slice in half lengthwise) for even cooking. Adjust cook times as needed to ensure the chicken is cooked through, and skip broiling (Step 5) to avoid drying out the leaner meat.
- Storage and Reheating: Transfer cooled honey mustard chicken to an airtight container and store in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave until warmed through.