Recipe: Honey Mustard Chicken Thighs

I’ve tried this recipe many a time to make it as easy and quick as possible without sacrificing the sticky, flavoursome, juicy chicken that everyone loves!

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Don’t take the ingredients and steps as a set rules. It’s just a simple way to cook chicken with bag-loads of flavour so tweak it to your liking!

Serving: I don’t how much you can eat, but my family and I can eat a lot. So let’s just say this recipe is for 4 chicken thighs. Do with it what you will. Share them with another person, eat them all yourself, have 3 then shred the other to have with some salad tomorrow (mmm!).

Ingredients

  • 4 chicken thighs (skin-on if you can)
  • 2 garlic cloves
  • 1 lemon
  • 4 tbsp whole grain mustard
  • 5 tbsp honey
  • Salt, pepper and oil

Method

  1. Heat a drizzle of oil in a medium-large pan on a low heat.
  2. Season the chicken thighs and add to the pan, skin side down.
  3. Cover with a lid, keeping it on a low heat and let it cook for 15 minutes.
  4. Meanwhile, chop the garlic up however you like and mix it in a small bowl with the lemon, mustard and honey.
  5. Pour out the fat in the pan and turn the chicken. Cook with the lid on for a further 10 minutes.
  6. Dab any more fat out with kitchen towel and add the honey-mustard mixture into the pan.
  7. Let it bubble away for about 5 minutes until it’s thickened and sticky, turning and basting the chicken as this is happening.
  8. Add a splash of hot water to mellow out the sauce.
  9. Taste and if you need to, add more lemon/honey/mustard to balance.
  10. Serve with potatoes and veg!

Recipe notes:

  • For a lunch or a light dinner, serve it on a bed of kale and peas (sauce acts like a dressing – yum!)
  • Use chicken drumsticks as well as thighs!
  • Cooking times depend on the size of your meat. If quite big, cook for a further 5 – 10 minutes in the 3rd step. If in doubt, slice open a piece to check if it’s cooked and simply leave it on the heat for a bit longer if it isn’t.
  • If I’m in a rush, I find it easier to season the pan when the oil is heating and then season the skinless side of the chicken once you’ve placed them in. Along with tongs, this saves you having to keep washing your chicken fingers.