For the longest time I couldn’t understand why people seemed to love honey mustard sauce so much. The mustard was way too overpowering the few times I tried it in the past. After a couple of times of trying and gagging (just a little bit), I decided that it just must not be the thing for me. Then for some reason I decided to give it another go, but this time I would make it myself instead of any premixed version. At that point I could see the light.
The key, so it seems, is to use dijon mustard and a good quality honey. Mix the two in equal parts and you end up with a perfectly balanced sauce that is beautifully sweet and tangy. Simply brush it on the chicken thighs a couple of times while it bakes and you’re ready for dinner.
- ½ cup dijon mustard
- ½ cup honey
- 8 chicken thighs
- kosher salt
- black pepper
- garlic powder
- Preheat the oven to 450˚F.
- Stir together the mustard and honey in a small bowl until evenly combined; set aside.
- Arrange the chicken thighs in a single layer on a rimmed baking sheet lined with parchment paper (for easy cleanup). Season both sides of the chicken with some salt, pepper, and garlic powder.
- Bake the chicken in the oven for 25 minutes; remove the chicken from the oven and brush with half of the honey mustard sauce; return the chicken to the oven to bake an additional 20 minutes; remove the chicken from the oven and brush with the remaining honey mustard sauce; return to the oven to bake a final 5 minutes more.