A deliciously clean dinner that you may want again and again again! Juicy fowl thighs are cooked in an irresistible honey dijon sauce that turns to a sticky, flavorful glaze. that is going to be a new favorite. in case you’ve been looking for a brand new hen recipe to boost your dinner rotation, I’ve got you included nowadays. 


this is a fave at our house, specially for our daughter. She calls the sauce in those Honey Dijon bird Thighs. That’s high reward from a five yr vintage who would survive totally on goldfish crackers and popsicles if i might let her. the opposite night time as i was cleaning up after dinner, I without a doubt spied her dipping her finger into the pan of leftover sauce, and sneakily licking her palms. 

I’m willing to wager that you'll locate yourself in the same function. That sauce is SO exact, it’s difficult to prevent yourself! I’ve recognised about its magic for awhile, as its the exact identical sauce i use after I make Honey Dijon pork Tenderloin, that you should surely strive as well


  • 1/4 cup soy sauce
  • 3 Tablespoons honey
  • 3 Tablespoons olive oil
  • 2 Tablespoons orange juice
  • 2 Tablespoons dijon mustard
  • 3-4 garlic cloves,, minced
  • 2 teaspoons dried rosemary, (or 1 sprig fresh rosemary, chopped)
  • fresh ground pepper, , to taste
  • 1.5-2 pounds chicken thighs, (I used boneless, skinless thighs, but you could also use bone-in things with skin)
  • 1 teaspoon salt, (or more/less to taste)
  • 1 teaspoon fresh ground pepper, (or more/less to taste)
  • 1 teaspoon garlic powder, (or more/less to taste)
  • 1 Tablespoon olive oil

  1. In a small bowl, whisk together all of the ingredients for the sauce and set aside.
  2. Sprinkle the salt, pepper, and garlic powder over both sides of the chicken thighs. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat (I like to use my cast iron skillet for this). When the oil is hot, add the chicken thighs and cook for about 5 minutes on each side, allowing the chicken to brown nicely.
  3. Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid and flip the chicken thighs, spooning the sauce over the top. Continue cooking, uncovered, for 5-10 more minutes. Flip the chicken every few minutes and continue stirring the sauce so that it doesn't burn.
  4. Cook until chicken no longer pink and cooked through. Serve with the sauce from the pan spooned over the top of each thigh. Enjoy!

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