Ingredients
Directions 8 steps | 115 Minutes
In a medium mixing bowl, whisk together the whole-grain mustard, Dijon, garlic, honey, red pepper flakes, soy sauce and black pepper.
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Slowly whisk in the olive oil, creating an emulsion. Taste and adjust seasoning if desired. (See notes.)
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Reserve ¼ cup of the marinade.
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Add the chicken thighs. Cover the mixing bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
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Preheat the oven to 350°F. Remove the chicken from the marinade and place them in a shallow casserole dish. Discard the remaining marinade. Spoon the reserved honey mustard sauce over the chicken.
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Preheat the oven to 350°F."
Place the rosemary sprigs in between the chicken thighs.
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Bake the chicken thighs from 40-50 minutes or until the chicken is cooked through and the internal temperature of the chicken is at least 165°F. Let the chicken rest for 5-10 minutes before serving.
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Bake the chicken thighs from 40-50 minutes or until the chicken is cooked through and the internal temperature of the chicken is at least 165°F."
Serve the honey mustard chicken thighs with a side of rice and steamed vegetables. Enjoy!
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Notes:
The flavors of the mustards vary by brand so adjust the seasonings as you desire. If too salty, add more honey. If too sweet, add more mustard and salt.
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