Easy Recipe: Chicken Thighs with Honey-Mustard Sauce
Posted in Coconut, Cookware, Easy Recipes, Fats and Oils, Gluten and Gluten Free, paleo | 4 Comments
You are almost ALL asking me for recipes that you can make on a budget. I hear you. And I feel you. Here’s a great recipe that is wallet-friendly as well as super delicious! I made these last night and I am absolutely loving them. They’re inspired by a roasted chicken dinner that I have every-so-often at a cute local cafe here in San Francisco. Their honey-mustard glaze is just to die for, so I did my best to replicate it. It’s similar to an older post I have with another recipe I use a lot to make my chicken thighs. I like to keep it easy, very few ingredients and just cook it up!
Here’s another recipe for chicken thighs: Easy Savory Chicken Thighs.
Chicken Thighs with Honey-Mustard Sauce
(all measurements are approximate, use all organic ingredients when possible)
Yield: Approximately 6 servings.
Click here for estimated nutrition facts.
Ingredients
6 Organic Free-Range Chicken Thighs (bone-in, skin-on)
2 Tbsp Melted Butter, ghee or coconut oil
1-2 Tbsp Gluten-Free Stone Ground Mustard
1 Tbsp Raw Honey (buying it locally is ideal)
1/2 Tsp Paprika
Celtic/Sea Salt (Redmond’s Real Salt is my favorite!), to taste
Preparation
- Pre- heat the oven to 375 degrees.
- Combine melted butter, mustard, honey paprika and salt in a small bowl to create a sauce for the chicken.
- Dredge each chicken thigh in the sauce, spreading it evenly onto the skin and bottom side. Use a brush if you find it helpful.
- When the skillet is heated, place the thighs skin side down into the pan. Allow the thighs to cook for approximately 2-4 minutes until golden brown on the skin side.
- Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place into the oven until the internal temperature reaches 165 degrees. (Approx 20 minutes).
- Remove the chicken from the oven and allow it to cool before eating or storing.Note: upon cooling, the butter and sauce will become hardened. Scoop a portion of it out when you re-heat the chicken to eat later. Place it on top of the meat and it will melt back into a delicious sauce!
Trackbacks/Pingbacks
- Friday March 23, 2012 | CrossFit Riot | Forging Elite Fitness - [...] Chicken Thighs with Honey Mustard Sauce [...]
Ooh, thanks for the salt reco. I am a little lost when it comes to that.
Thanks for that recipe!
I have a question regarding the green beans on the picture though.
Aren’t they legumes and thus not supposed to be eaten in a paleo diet?
Technically they’re a legume, but when you understand the problematic constituents in a legume, you’ll understand that the pod portion is not largely what holds the anti-nutrients we’re looking to avoid with a Paleo diet. That said, we’re eating mostly the pod and very small, barely self-protected legumes inside… think of how a zucchini is filled with seeds as well, which we eat, but are not too tough to digest when compared to say, a soybean- where you’d peel off a thicker shell but toss that aside and only eat the bean inside– make sense? We don’t need to prepare green beans much beyond picking them to make them edible, that’s another good sign they’re not too overloaded with anti-nutrients… from the ground to your mouth… easy.
any ideas for making a similar dish/similar tang in the sauce that’s also whole30 compliant? sounds really good and I know my kids would love it but we can’t have the honey right now