Free of dairy, peanuts, treenuts, soy, coconut, eggs, and gluten
This recipe is a tribute to my Nana, who somehow manages to make the simplest of meals taste unbelievable.
She made this chicken thighs recipe for us once, and even though I was initially hoping to have steak, after taking a bite, I completely forgot about the steak I had wanted originally.
I was surprised to learn that her recipe is not only delicious, but really simple to make. You can also prep all the ingredients together and then freeze it to have for dinner during a busy week.
So without further ado, here is my Nana’s recipe:
Ingredients:
- 1/2 cup of honey
- 2 Tbs of dijon mustard
- 2 pinches of salt
- 1 tsp of curry powder
- 3 Tbs of olive oil
- About 8-10 chicken thighs (either with or without bones)
Directions:
- Preheat the oven to 375.
- In a measuring cup, pour in 1/2 cup of honey.
- Then to the honey, add in the salt, mustard, curry, and olive oil.
- Stir to combine.
5. Spray a baking sheet with non-stick spray, or line with parchment paper (this is to make the clean up easier).
a. I prefer to use a larger baking sheet that gives the chicken plenty of space, especially if the chicken has bones and skin.
6. Pour the honey mixture over the chicken thighs and coat each one thoroughly.
7. Bake in the oven at 375 for 45-60 min, flipping halfway.
Tips and Tricks:
- If you have bone-in chicken thighs, I found that removing the skin allows for more flavor to stick to the chicken and it comes out better.
- In you prep the chicken with the marinade in advance, you can refrigerate it for 3 hours or up to 2-3 days to let the marinade soak in.
- Freeze the chicken thighs in the honey mixture for a meal later in the week.
- Substitute melted margarine (or butter if not dairy free) for olive oil to bring a richer flavor to the chicken.
- For the last 15 minutes of cook time, turn the oven to convection in order to crisp up the chicken thighs.
Enjoy!
Katrina-Safe Eating 