Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I’ve loved my entire life.
Juicy chicken thighs smothered in an amazing honey mustard sauce then broiled until crispy. Start by combining honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper in Brush the honey mustard sauce evenly onto the chicken. In a small bowl, combine the honey, mustard, basil, paprika, and parsley.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Make ready 2 large cloves garlic, minced
- Get 1/2 c Dijon mustard
- Make ready 7 T honey
- Get 1/2 tsp dried thyme
- Prepare pinch ground cayenne pepper
- Get 2 lbs chicken thighs, boneless and skinless
- Get 2 green bell peppers
- Get 2 red bell peppers
- Prepare olive oil cooking spray
- Prepare 2 T sliced unsalted almonds, toasted
- Take 2 T fresh parsley, chopped
Sprinkle some freshly ground black pepper over the chicken before you serve. The perfect weeknight chicken dinner - Easy Juicy Oven Baked Honey Mustard Chicken Thighs Recipe. Made with boneless skinless chicken thighs and baked in the oven and a great dipping sauce. One of my favorite boneless skinless chicken thigh recipes.
Instructions to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
- ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside.
- BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp.
- BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve.
This Honey Mustard Chicken is made with chicken breast simmered in a luscious honey mustard More recipes made using Honey Mustard Sauce. Baked Honey Mustard Chicken - baked until Honey Mustard Salad Dressing - fantastic used with leafy salads or more hearty salads like roasted. Photo about Baked honey mustard chicken thighs with roasted red bell peppers, toasted almonds and parsley. Sweet Hot Mustard Chicken Thighs - Baked Chicken Recipe. Lemon Pepper Potatoes - Food Wishes.
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