Ingredients:

  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until the glaze is completely emulsified and uniform.
  2. Pat the chicken thighs dry. Place the chicken into a shallow dish or zip-top bag and pour half of the honey mustard glaze over the chicken. Reserve the remaining half for basting. Marinate for at least 20 minutes (included in total time).
  3. Preheat the oven to 400°F (200°C). Arrange the marinated chicken in a baking dish and bake for 15 minutes, or until the internal temperature reaches 155°F (68°C).
  4. Remove the chicken from the oven. Brush generously with the reserved honey mustard glaze. Return the dish to the oven and switch to broil (high) for the final 3-5 minutes, watching closely until the glaze is thick, sticky, and deeply golden brown. Ensure internal temperature reaches 165°F (74°C).
  5. Let the honey mustard chicken rest for 5 minutes before serving to ensure maximum juiciness.