Easy Honey Dijon Chicken Marinade (Baked Chicken Thighs)
Honey-Dijon emulsified marinade with garlic, vinegar, and olive oil for chicken thighs or breasts; baked at high heat until cooked through.
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- •3 to 4 Garlic clovesgrated on a microplane or minced
- •1/3 to 1/2 cup Honey
- •1/3 to 1/2 cup Dijon mustardany mustard works; smooth Dijon preferred
- •a pinch Kosher salt
- •Black pepperto taste
- •Onion powderto taste
- •a tiny shot Vinegartype not specified
- •Olive oildrizzle in while whisking until mixture resembles mayonnaise; amount not specified
- •Boneless skinless chicken thighsor chicken breasts; amount not specified
- 1
Grate (or mince) 3–4 garlic cloves and add to a bowl.
1 min
- 2
Add honey (about 1/3–1/2 cup) and Dijon mustard (about the same amount).
1 min
- 3
Season with a pinch of kosher salt, black pepper, onion powder, and add a tiny shot of vinegar.
0 min
- 4
While whisking, slowly drizzle in olive oil until the mixture emulsifies and resembles mayonnaise.
2 min
- 5
Add boneless skinless chicken thighs (or breasts) and coat well in the marinade.
1 min
- 6
Cover and marinate in the refrigerator for at least 1–2 hours, or overnight.
0 - 7
Arrange the marinated chicken on a foil-lined sheet tray.
1 min
- 8
Bake at 450°F (convection if available) until cooked through, about 25–30 minutes with convection.
30 min
- 9
Rest a few minutes, then slice and serve as desired (e.g., with rice and vegetables).
5 min
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