Honey Dijon Chicken Thighs Recipes

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

Steps:

• Spray a heavy skillet, large enough to hold all 4 pieces if chicken without crowding, with cooking spray and heat over medium high heat. Add butter; don't let it burn.
• Combine flour, tarragon and pepper in a small bowl. Dredge each chicken thigh in flour on both sides. Shake off any excess; reserve the flour that is left.
• Add chicken to skillet, and brown on both sides, about 4 minutes per side.
• Remove chicken from skillet; add whisky, scraping the fond (brown bits) from the bottom of the pan; allow to cook down until it is reduced by half, about 2 minutes.
• Combine 1 cup chicken broth, honey, mustard and molasses. Add to the skillet, turn heat to medium-low. Return chicken to pan, cover and let simmer until done, about 20 minutes, checking about halfway through to make sure it doesn't cook dry. If more liquid is needed, add either chicken broth or water.
• Combine 1/4 cup chicken broth with remaining flour mixture. Add to the pan, stirring constantly, until sauce thickens into desired consistency, probably about 3 minutes. If needed, increase heat a bit.

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Steps:

• Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside.
• In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet.
• Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total).
• Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients.
• Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through.
• Brush individual servings with remaining Honey Dijon Sauce as desired.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.