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Honey Dijon Chicken Thighs

With this adaptable recipe, you can swap out the chicken for whatever you have on hand - just make sure the internal temperature gets to 160 degrees! The tasty marinade is purely made of pantry ingredients, and adds tons of flavor while keeping it simple and easy.

Tamari Dijon Chicken Thighs

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Honey Dijon Chicken Thighs

Category

Main Course

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Calories

323

Author:

Giada De Laurentiis

Image of Honey Dijon Chicken Thighs

Ingredients

Instructions

  1. To a 9 x 13 inch baking dish add the mustard, tamari, ginger and honey. Whisk well to combine. Add the chicken pieces and coat them evenly in the marinade ending with the skin side up. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8.
  2. Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
  3. Preheat the oven to 400 degrees F.
  4. Add the 1/4 cup water to the pan and swirl to combine. Place the pan in the oven and roast for 45 to 50 minutes, basting every 15 minutes or until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.

Nutrition

Nutrition

per serving
Calories
323
Amount/Serving % Daily Value
Carbs
6 grams
Protein
37 grams
Fat
16 grams
Saturated Fat
5 grams
Cholesterol
117 milligrams
Sodium
1081 milligrams
Fiber
1 grams
Sugar
5 grams
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Vegetarian

4 reviews & comments

  • Author's avatar image
    Lea O'Brien
    ★★★★★
    ★★★★★

    I made this for my extended family tonight and it was a huge hit!! It was super easy and I can’t wait to make it again for my family.

  • Author's avatar image
    amelia Mccurdy
    ★★★★★
    ★★★★★

    Super easy to throw together and sooo yummy! Big hit with the family and healthy too! Winner, winner, chicken dinner. ?

  • Author's avatar image
    Mary Olejnik
    ★★★★★
    ★★★★★

    This was very good. I had some mushrooms left, so I threw them in half way through the cooking. They soaked up the flavor of the sauce.

  • Author's avatar image
    Lizzy Newman
    ★★★★★
    ★★★★★

    Sooooo good. A perfect marinade that I always have the ingredients for and it's already a go to in our house! Really great with rice to soak up all the tasty sauce that gets left in the pan.

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