Baked boneless chicken thighs with honey mustard: serve with rice, potatoes, or tortillas

Tip: tap a step to mark it as done.

1. Mix the marinade

   5 min

   In a bowl, mix the oil, honey, mustard, crushed garlic, paprika, salt, and pepper.

2. Marinate the thighs

   20 min

   Pat the boneless thighs dry with a paper towel, unfold them, and coat them in the marinade. Let stand at room temperature for at least 15 minutes. Meanwhile, preheat the oven to 200 °C (400 °F).

3. Bake

   25 min

   Arrange the thighs smooth side up on a parchment-lined baking sheet or in a baking dish, leaving small gaps between them, and pour the remaining marinade over them. Bake for 25 minutes, until golden on top and the juices run clear when the thickest part is pierced.

4. Let rest

   5 min

   Let the baked thighs rest for 5 minutes, then spoon the pan juices over them. Serve with rice or potatoes, or slice and serve in a tortilla with vegetables.

Tip: You can marinate the thighs the evening before and refrigerate them overnight. Take them out half an hour before baking so they are not too cold and cook evenly.

This recipe was translated from the Slovak original: Šťavnaté vykostené kuracie stehná v rúre: s medom a horčicou, k ryži, zemiakom aj do tortilly