Thank you to everyone that entered the Mad Men giveaway! I e-mailed the winner this morning and hope she enjoys her prize! I know that I am inspired to make a few more retro recipes- maybe a dinner party!?
There was a time that you would have never seen me buy bone-in chicken thighs. I don't really have a good reason, but I have not had a lot of experience cooking them. Over the past two years I have made a few different chicken thigh recipes that I have absolutely loved. I am now a believer. The thigh meat is so tender and juicy it is hard to pass up. I also like that the portion is smaller than a bone-in chicken breast.
Last month, Jaida author of Sweet Beginnings posted a recipe for Baked Honey Mustard Chicken Thighs and I put them on my meal plan as soon as possible. I love the flavor of mustard with almost anything and the addition of the fresh herbs, soy, ginger and sweet honey sounded delicious. The recipe was also nice and fast to prep and cook, and that is an added bonus on a weeknight for my little family.
The chicken was delicious and the flavors were nice and bold. I can see why this is a favorite at Jaida's house! My chicken skin did not get as crisp as I like with the cooking time in the recipe so I broiled it a bit at the end to crisp the skin. The original recipe uses skinless thighs so I just did a little adjusting with the heat.
Kellen, Ron and I loved this dish and the leftover were perfect for lunch the following day. I served this with a little curried couscous and a green salad for a complete meal.
Tonight we are grilling shrimp and I am hoping that I can get Kellen to the park if we can get dinner on the table quickly! We are lucky enough to have a park just up the street and that makes for a nice quick commute from our house!
Ingredients
¼ cup grainy mustard
¼ cup Dijon mustard
½ cup honey
1 tsp soy sauce
2 Tbl fresh tarragon leaves, chopped
1 tsp ground ginger
8 chicken thighs (I used bone-in with skin)
Salt
Instructions
Preheat the oven to 375 degrees.
Combine the mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
Arrange the thighs in a baking dish. Brush any excess sauce on to the chicken. Spread the chicken out evenly in the dish so they aren't overlapping each other. Sprinkle a bit a salt over each chicken thigh.
Bake for 40-45 minutes or until the thighs register 175 degrees and the juices run clear. During the last 5 minutes of cook time turn on the broiler to crisp the skin. Keep a close eye to make sure that the chicken does not burn. If it starts to char turn down the broiler. Serve immediately.