Mustard Glazed Oven Baked Chicken Thighs Food

BAKED HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper.
• Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
• Bake until the chicken reaches 175 degrees, 30-40 minutes.
• Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes. Serve immediately and enjoy!

MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees.
• In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
• Arrange the chicken thighs in a 9x13" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
• Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.

BAKED CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
• Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
• Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

MUSTARD-GLAZED CHICKEN THIGHS

Steps:

• Preheat the oven to 425°F.
• In a small mixing bowl, whisk together the coconut oil, mustard, poultry seasoning and salt.
• Arrange the chicken thighs in a 9x12" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
• Bake uncovered for 30 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
• This dish was created by Walmart Mom, Tara Kuczykowski.

BAKED MUSTARD CHICKEN

Steps:

• Brush chicken with mustard and dredge in bread crumbs.
• Place in a 13- x 9- x 2-inch baking dish.
• Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
• Cover and bake at 350 degrees for 45 minutes.
• Remove cover, sprinkle with paprika, and bake an additional 15 minutes.

BAKED BUTTERMILK MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 425 degrees F.
• Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
• Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
• Divide mixture into two portions and set one portion aside.
• Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
• Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
• Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
• To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.