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Chicken thighs from the freezer for dinner, in a quick marinade of yellow mustard, raw honey, coconut oil, and dried thyme. Mix about a 1/3 cup of the first three ingredients, add 1 heaping teaspoon of thyme, mix together, dip chicken to coat and arrange in pan in single, even layer (mix the marinade in a 9x13 or similar pan, I use about 2.5 pounds of chicken thighs for each meal with this amount of marinade). marinate at least 30 minutes, better all day in the fridge.
Bake at 400 for 25-30 minutes. flip once if you remember (but I usually forget, and they turn out fine). goes well with asparagus or green beans (which I steam quickly over salted water), roasted carrots & potatoes. plenty of sauce left in the bottom of the pan for spooning over while serving, too!
honey mustard chicken thighs
1/3 cup yellow mustard (prepared or homemade)
1/3 cup raw honey
1/3 cup coconut oil
1 heaping teaspoon dried thyme
2-3 pounds boneless, skinless chicken thighs
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