This recipe for oven-baked chicken tenders is quite delicious! This meal, which is a simple and delectable baked chicken with a mustard and honey sauce, is sure to become a weekly menu staple!
Recipe for Oven-Baked Chicken Thighs
You guys, I’ve done it once more! Another easy and beautifully cooked chicken meal to add to your weekly routine! One of the most adaptable meats available is chicken, which makes it quite simple to be creative with! Since most of you probably won’t even need to go to the grocery store, that alone is a win-win!
This chicken recipe is a no-brainer for those mid-week lunches since it mixes powerful tastes with simplicity! This sauce is really delicious and savoury, especially when combined with the honey’s sweetness and the spicy and mustardy honey glaze. It makes me want to lick my plate!
Is using chicken thighs required?
Naturally, no! You are free to utilize additional chicken parts, such as wings, drumsticks, or breasts. But please remember that various chicken parts will need different cooking times!
Ingredient Notes
Chicken: I’m going to use two pounds of skin-on, bone-in chicken thighs today.
salt and pepper. To taste and for seasoning, add salt and pepper.
Olive oil: When cooking with chicken, I prefer to use a wonderful, neutral-tasting oil.
Mustard:- I’m using both standard and Dijon grainy mustard today. Use any brand that appeals to you!
Honey is the sweet element.
Garlic: mince six fresh cloves of garlic. The golden guideline should always be kept in mind: 1 1/2 teaspoons equals 1 fresh clove.
Red pepper flakes: to give a little spiciness.
How to Bake Chicken Thighs in the Oven
Preheat oven: Raise the oven’s temperature to 425 F.
Get the chicken ready: Season the chicken thighs on both sides well with salt and pepper in a bowl or on a chopping board before transferring them to a 9×13 baking dish.
To make the sauce, combine the olive oil, mustard, honey, garlic, and red pepper flakes in a separate bowl and whisk until thoroughly combined. Apply a liberal amount of sauce on both sides of the chicken thighs.
Bake: Bake the chicken for 35 minutes, or until the skin is crispy and the internal temperature reaches 165 degrees.
Serve: Take out of the oven and proceed to serve hot!
Air-fried Wings of Chicken
You may also make these chicken thighs in an air fryer; however, as every air fryer is different, check your handbook for the best results. These are the fundamental steps for making these air-fried chicken thighs
- Set the air fryer’s temperature to 400°F. As directed by the recipe, prepare the chicken and sauce, making sure to coat them both with the sauce.
- Skin side up, arrange the chicken thighs in a single layer within the air fryer basket.
- Cook the chicken for 18 to 20 minutes, or until it is crispy and golden, in an air fryer that has been preheated. When the chicken thighs are done, the internal temperature should be 165 degrees.
What’s the Sign That The Chicken Is Done?
Using a meat thermometer is the most reliable technique to make sure the chicken is done through. When the thermometer is done, it should read between 165 and 175 degrees Fahrenheit, depending on which portion of the chicken is the thickest or meatiest. Because of the minerals in the bones, chicken linked to the bone might occasionally stay a little more pink than a chicken breast. For this reason, I suggest using a meat thermometer.
How long are chicken thighs baked for?
Remember that baking bone-in and skin-on chicken thighs takes longer than baking skinless and boneless chicken thighs. Additionally, how long you bake your chicken thighs depends on the oven’s temperature.
| 350°F (175°C) | 50 to 55 minutes |
| 375°F (190°C) | 45 to 50 minutes |
| 400°F (205°C) | 40 to 45 minutes |
| 425°F (218°C) | 35 to 45 minutes |
How Not to Dry Out Chicken When Heating It Again
When it comes to reheating chicken, there are a few alternatives available; the two most popular methods are the oven and the microwave.
In the oven: Preheat the oven to 325 degrees Fahrenheit and cover a baking sheet with aluminum foil. To fully encase the chicken in the aluminum foil, place it in the center of the sheet and draw up the edges (coating the chicken with a little olive oil before wrapping will also help to keep the outside of the chicken crispy). Cook the food until the internal temperature reaches 165°F.
In the microwave: Transfer the chicken to a dish that can be microwaved. To keep the chicken moist, you may brush it with olive oil once more. Cook the dish for two to three minutes at a time, or until the internal temperature reaches 165 F, while covered with plastic wrap that is safe to use in the microwave. Avoid touching the chicken with ordinary plastic wrap since it may transfer chemicals to the flesh.
Oven Baked Chicken Thighs
Ingredients
- 2 pounds chicken thighs bone-in skin-on
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- Sauce
- 2 tablespoons olive oil
- 1 tablespoons whole grain dijon mustard
- 1 tablespoons mustard
- 2 tablespoons honey
- 6 cloves garlic minced
- ¼ teaspoon red pepper flakes
Instructions
- Turn the oven on to 425°F.
- After putting the chicken thighs in a bowl, liberally season them with salt and pepper.
- In a small bowl, whisk together all the ingredients for the sauce.
- Cover the thighs with the sauce and give them a good toss.
- Move the chicken thighs along with any leftover sauce to a 9 x 13-inch baking dish. There’s no need to oil the dish.
- After transferring the baking dish to the oven, bake the chicken thighs for approximately 35 minutes, or until the skin is crispy and the internal temperature reaches 165 degrees.
- Before serving, move the chicken to a serving platter, tent it with aluminum foil, and let it to rest for ten minutes.
