Herbed Chicken Thighs with Honey Mustard Glaze
By
Garrison Wayne
@TheOrganizedChef
5
Glazing meats is a two step process. First the meat is seasoned and essentially cooked through. Second, the meat is basted with a glaze and heated quickly, just before serving. This Herbed Chicken with Honey Mustard has a wonderful balance of flavors and is not too sweet. The use of the two mustards adds depth of flavor as well as an attractive look from the whole grain mustard. I would serve this dish for my finest occasions as I think it rivals Duck, Cornish Hen, or any other Poultry Dish......with a lot less effort. I love these Chicken Thighs.
Ingredients
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7 Tbspbutter, unsalted (divided)
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1 1/2 tsppoultry seasoning
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1 tspkosher salt
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1/4 tspblack pepper
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1/2 tsponion powder
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1/2 tspgarlic powder
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1/8 tspcayenne pepper
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4-5 lbchicken thighs (12)
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3 Tbspdijon mustard
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3 Tbspmustard, whole grain
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3 Tbsphoney
How to Make Herbed Chicken Thighs with Honey Mustard Glaze
- Measure 5 1/2 Tbsp of the unsalted butter (softened). Reserve the other 1 1/2 Tbsps for later. Add all the seasonings to the 5 1/2 Tbsps butter and mix well to for a compound butter.
- Place the chicken thighs in a large baking dish in a single layer.
- Pull back the skin and place a bit of the herbed butter on each piece, using all the butter. Replace skin to cover.
- Slather the reserved butter over the tops of the chicken thighs.
- Bake uncovered in a 350 degree oven for 1 hour and 15 minutes. Remove from oven. Turn oven temperature up to 425 degrees. Transfer the chicken pieces to a baking tray that is lined with non-stick foil.
- While oven is increasing in temperature, make a glaze by mixing the Dijon and the whole grain mustard with the honey in a small bowl. Brush the glaze on top of the chicken pieces, using all of the glaze.
- Bake the glazed chicken in the 425 degree oven on the top rack for 15 minutes.
- Serve with a simple potato and vegetable.
