Tender, moist and flavorful thighs with a honey mustard glaze.
|1/2 cup||Olive Oil|
|1 whole||Lemon, juiced, or lime or combination|
|1 tsp.||Coarse Salt|
|1/2 tsp.||Black Pepper, coarsely ground|
|6||Chicken Thighs, bone-in, skin-on|
|Salt and Pepper, to taste|
Combine the Olive Oil, Lemon juice, Coarse Salt and Black Pepper in a one gallon Zip-Loc® bag. Add the Chicken Thighs and seal with as little air left inside as possible. Marinate a minimum of 1 hour to a maximum of one day, turning and massaging the bag a few times.
Remove the thighs from the refrigerator and let rest in the bag with the marinade for about an hour before roasting to come to room temperature.
Arrange an oven rack in the middle and preheat the oven to 375°F.
Transfer about one tablespoon of the marinade from the bag of marinating chicken to a 9x13" baking pan or roasting pan without any rack. A flat bottom glass, ceramic or metal without a non-stick finish preferred. Coat the inside of the pan with the marinade.
Lift each thigh from the marinade and let drain back into the bag, then lay skin side down in the prepared pan. Roast for 20 to 25 minutes. Turn the thighs skin side up and roast 10 to 15 more minutes or to an internal temperature of 170°F.
Make a glaze by stirring together the Mustard and Honey and season it with a little salt and pepper to taste. Remove the pan from the oven and brush the glaze on the skin side of the thighs to coat them. Return the pan to the same rack in the oven and broil 1-3 minutes, but watch carefully, do not let the glaze burn.
I've tried lemon only, lime only and a combination of both and I like the combination the best. Use your favorite mustard and even just plain prepared mustard was good.
The chicken is more tender, moist and flavorful than the Lemon Butter Chicken so one of these times I am going to make it but substitute the Lemon Butter Sauce for the Honey Mustard, then finish according to the Lemon Butter Chicken recipe.
Yield: 6 thighs
Nutrition Facts per Serving:
65g Fat (75.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
4 1/2 Lean Meat
1 Other Carbohydrates.
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