I tried Alex Guarnaschelli’s recipe. – scotty
I eat a LOT of chicken thighs, and this is my new favorite recipe from Chef Alex G. She’s a bigtime “Iron Chef”, but I like how she keeps it simple for us home cooks!
I also used this recipe for pork chops. The chicken was better, but still good!
Here’s mine…
Here’s hers…
Ingredients
- 8 chicken thighs (boneless/skinless or bone-in)
- 3 Tbsp honey
- 3 Tbsp smooth Dijon mustard
- 2 Tbsp apple cider vinegar
- 3 Tbsp low-sodium soy sauce
- 2 tsp sweet paprika
- 1 Tbsp olive oil
- Freshly cracked black pepper, to taste
Instructions
- Mix the Marinade: In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, low-sodium soy sauce, sweet paprika, and olive oil.
- Marinate: Pat the chicken thighs dry with a paper towel. Place the chicken in a bowl or resealable bag and pour most of the marinade over it (reserve a small amount for later). Marinate in the refrigerator for 2 to 5 hours (or overnight).
- Sear: Preheat your oven to 350°F (175°C). Heat a small amount of olive oil in an oven-safe skillet over medium-high heat. Remove the chicken from the marinade, pat dry again to prevent splattering, and sear on each side for a few minutes until beautifully browned.
- Bake: Pour the reserved marinade over the chicken and top with freshly cracked black pepper. Place the entire skillet into the oven and bake until the chicken registers an internal temperature of 165°F (74°C) on a meat thermometer (about 30-40 minutes).
- Serve: The boiled marinade creates a rich, dairy-free sauce. Spoon it directly over the chicken thighs and serve over rice, quinoa, or with roasted vegetables.