Peaches and hot mustard? On chicken? with Brussel sprouts?! Yes, you read right. These Hot Honey Mustard Glazed Chicken Thighs are the PERFECT baked chicken recipe because the flavor is out of this world, it is a one-dish meal, and it'll feed the whole fam.
Table of Contents
Creating Honey Mustard Glaze
I was gifted some Datil Pepper Honey from Honey Truck Co & I knew instantly I wanted to do something savory with this honey.
I love honey mustard and chicken but HOT honey mustard?! Knock out! I added in the peaches for a little Spring and Summer kick to this one and of course we have to get our veggies in there too!
Honey is a great pairing with mustard to create a sticky, sweet glaze for chicken!
The Brussel sprouts are awesome to pair with this because they take about the same amount of time to cook as the chicken. So perfectly tender sprouts paired with perfectly cooked chicken. Winner winner!
Marinating Glazed Chicken
I first marinated the chicken for about 2 hours in the sauce, flipped them over so the skin side was down, and stuffed the dish with Brussel sprouts.
I covered the other side of the chicken with the glaze. About halfway through the cooking process I flipped the chicken and let the skin side crisp up.
YUM! So let's make this thing!
Honey Mustard Glazed Chicken Thigh Ingredients
- 4 chicken thighs, bone-in skin on
- ¼ cup hot honey (or ¼ cup honey with ½ teaspoon red pepper flakes)
- ½ cup whole grain mustard
- 1 peach diced
- 1 Tablespoon Trader Joes Chili Onion Crunch (or an additional ½ teaspoon red pepper flakes + 1 tablespoon olive oil)
- 1 tablespoon garlic powder
- 2 teaspoon Worcestershire sauce
- 1 tablespoon white vinegar
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 bag of fresh Brussel sprouts, cut in half
How To Make It
- In a mixing bowl combine mustard, honey, chili onion crunch, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
- Place your chicken thighs skin side up in your baking dish, sprinkle with salt and pepper then pour ½ the marinade over the top, flip them over and add the other half of the marinade.
- Marinate for 2-4 hours up to overnight.
- When ready to cook, pre heat oven to 375, stuff the halved Brussel sprouts all around the chicken.
- Bake chicken 25 minutes, remove and flip skin side up.
- Bake an additional 10 minutes, then turn your oven to broil and let it cook for an additional 2 minutes to really brown the skin.
- Remove and serve!
Hot Honey Mustard & Peach Chicken Thighs
Ingredients
- 4 chicken thighs bone in skin on
- ¼ cup hot honey or ¼ cup honey with ½ teaspoon red pepper flakes
- ½ cup whole grain mustard
- 1 peach diced
- 1 Tablespoon Trader Joes Chili Onion Crunch or an additional ½ teaspoon red pepper flakes + 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 2 teaspoon Worcestershire sauce
- 1 tablespoon white vinegar
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 bag of fresh Brussel sprouts cut in half
Instructions
- In a mixing bowl combine mustard, honey, chili onion crunch, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
- Place your chicken thighs skin side up in your baking dish, sprinkle with salt and pepper then pour ½ the marinade over the top, flip them over and add the other half of the marinade.
- Marinate for 2-4 hours up to overnight.
- When ready to cook, pre heat oven to 375, stuff the halved Brussel sprouts all around the chicken.
- Bake chicken 25 minutes, remove and flip skin side up.
- Bake an additional 10 minutes, then turn your oven to broil and let it cook for an additional 2 minutes to really brown the skin.
- Remove and serve!
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