• Honey Mustard Chicken Thighs

    honey mustard chicken

    For the best flavour, this dish is best prepared the day before to allow the marinade to fuse with the chicken for an even better taste


    • 12 boneless, skinless chicken thighs
    • 2 cloves garlic, finely chopped or minced
    • 1/2 cup seeded Dijon mustard
    • 7 tablespoons honey
    • 1/2 teaspoon dried thyme
    • olive oil cooking spray
    • 2 tablespoons fresh parsley, chopped


    1. In a small bowl, combine garlic, honey, mustard and thyme
    2. Transfer 2/3 of the marinade mixture into a large zip lock bag with the chicken thighs and turn over several times to coat chicken. Store in refrigerator for about 8 hours or overnight for a stronger flavour
    3. Cover and refrigerate the remaining mixture
    4. Preheat oven to 180 degrees Celsius and place chicken in a baking tray or dish with a small spray of cooking oil
    5. Remove chicken from bag and pour remaining saved mixture over chicken
    6. Cook for 30-40 minutes or until chicken is done
    7. Garnish with fresh parsley
    8. Serve with your favourite side salad or veggies