Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, baked honey-mustard chicken thighs with roasted peppers. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I’ve loved my whole life. They’re fine and they look fantastic.
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 must prepare a few components. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Get large cloves garlic, minced
- Take Dijon mustard
- Make ready honey
- Make ready dried thyme
- Take ground cayenne pepper
- Make ready chicken thighs, boneless and skinless
- Prepare green bell peppers
- Prepare red bell peppers
- Prepare olive oil cooking spray
- Make ready sliced unsalted almonds, toasted
- Make ready fresh parsley, chopped
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. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Sprinkle some freshly ground black pepper over the chicken before you serve.
Steps 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.
Baked Honey Mustard Chicken - The creamiest honey mustard chicken ever! But when it's a honey mustard combo, well, that's my culinary heaven right there. And although I could guzzle down this honey mustard without any issues, I decided to add in some crisp oven-roasted chicken thighs. This Baked Honey Mustard Chicken is one of our favorite recipes. Chicken thighs also work well in this baked honey mustard chicken recipe.
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