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Photo Credit: Elizabeth Newman

Honey Dijon Chicken Thighs

10 MINPrep Time
45 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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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.

Honey Dijon Chicken Thighs


Honey Dijon Chicken Thighs


Main Course

Prep Time

10 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Honey Dijon Chicken Thighs


  • 1/4 cup Dijon mustard
  • 1/4 cup tamari soy sauce
  • 1/2 teaspoon dried ground ginger
  • 1 tablespoon honey (such as wildflower)
  • 4 bone-in (skin on chicken leg and thigh pieces)
  • 1/4 cup water


  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.



per serving
Amount/Serving % Daily Value
6 grams
37 grams
16 grams
Saturated Fat
5 grams
117 milligrams
1081 milligrams
1 grams
5 grams
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4 reviews & comments

  • Author's avatar image
    Lea O'Brien - Jun 09

    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 - Jun 09

    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 - Jun 09

    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 - Jun 09

    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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