Oh, WOAH. It has certainly been a while since we last talked. Like, over a week. I know, I know. SHAME ON ME. Whatever. Let’s catch up, shall we? We shall. If you’re just here for the food (I get it), scroll on down and you’ll see my take on Honey Mustard Chicken. Thighs or breasts. Whatever you have in your fridge is FINE. And if you’re asking me (you obviously are if you’re here), these are THE BEST.
Let’s Catch Up…
Okay so since we last talked… I had some time off! I took some time off on Thursday to get my teeth cleaned (no cavity club HEY) and some other errands like going to the Farmers Market #priorities. Matt has been talking about lamb burgers for quite some time and while none of the vendors had ground lamb, I got the next best thing (or that was my line of thought, anyway): lamb steaks! Those were… interesting. A little fattier than I was expecting but still very tasty!
I have also been running a lot (duh) and even know I initially made the executive decision to post my Running Recaps on Wednesdays… I’ve changed my mind! I will be publishing them on Monday from here on out. So what does this mean for you?! Well, this Monday = 2 weeks of running for you to read through! HURRAY! *throws confetti*
Oh, and that long weekend we just had? Thank you, America (the OG Brexit) for declaring your Independence so, so long ago. And a big thank you to those who continue to stand for our Freedoms. I actually (not surprisingly) did not do much over the long weekend: running, making food, and yet another attempt at a Spicy Margarita that has yet to turn out well for me. Sad! Matt and I went over to my parents on the 4th to just sit in the backyard and go on the boat for a little bit. We were out on the water for maaaybe 30 minutes(?) and I got sun-burnt. Luckily, my red turns to tan pretty quickly 😉
On to the food…
This Honey Mustard Chicken is so simple and requires next to no effort. And clean-up? EASY PEASY. All you need is a large Ziploc bag, a pan (or a cast-iron skillet), a stove-top and your oven (or grill).Yeah, that’s it. I’ll include both grill & oven directions below. And like I said above, you can use chicken breasts or thighs. For simplicity, I’ll just be sharing the process for thighs but breasts are almost exactly the same (you don’t need to sear your breasts)!
- 1 1/2 pounds bone-in chicken thighs
- 1/4 cup honey
- 1/4 cup whole grain mustard
- Salt & pepper
- In a mixing bowl, mix together the honey, mustard and salt & pepper
- In a large Ziploc, combine chicken thighs + honey mustard mixture, zip, and give the bag a good shake
- Let marinate for at least 30 minutes (the longer the better!)
- Preheat your oven to 400F
- Sear thighs skin-side down for 3-4 minutes
- Flip thighs & place pan/skillet in oven
- Bake for 20-25 minutes
- Grill, skin-side down, for 10 minutes
- Flip and finish grilling for an additional 15 minutes