Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something which I have loved my whole life.
Pat down chicken thighs with dry paper towel. Generously coat both sides with salt, pepper, garlic powder and onion powder. In mixing bowl, combine both mustards, soy sauce, honey, garlic & ginger paste, and red pepper flakes (if you like spicy).
To get started with this particular recipe, we must prepare a few ingredients. You can have baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Take 2 large cloves garlic, minced
- Take 1/2 c Dijon mustard
- Get 7 T honey
- Prepare 1/2 tsp dried thyme
- Get pinch ground cayenne pepper
- Prepare 2 lbs chicken thighs, boneless and skinless
- Take 2 green bell peppers
- Prepare 2 red bell peppers
- Prepare olive oil cooking spray
- Prepare 2 T sliced unsalted almonds, toasted
- Get 2 T fresh parsley, chopped
Season with salt and black pepper. Add the peppers, onion, and chicken and toss to coat. The perfect weeknight chicken dinner - Easy Juicy Oven Baked Honey Mustard Chicken Thighs Recipe. Made with boneless skinless chicken thighs and baked in the oven and a great dipping sauce.
Instructions to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
- ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside.
- BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp.
- BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve.
One of my favorite boneless skinless chicken thigh recipes. Drizzle the chicken thighs with olive oil and season with salt and pepper. Make a layer covering the sheet pan with the peppers, onions, and garlic. Pour can of diced tomatoes evenly on top. Place vegetables in a roasting pan.
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