Honey mustard chicken thighs, bathed in coconut oil and dressed with savory spices, offer the delightful contrast of crunchy skin and tender meat.
Honey Mustard Chicken Thighs:
- 8 organic chicken-thighs, with bone and skin included
- 4 tablespoons melted, unrefined coconut oil
- 2 tablespoons whole grain mustard
- 1/2 teaspoon Manuka or local honey
- 1/4 teaspoon dried sage
- 1/2 teaspoon Herbs de Provence
- 1/8 teaspoon chili powder
- 1/4 teaspoon ground garlic
- Freshly cracked pepper + sea salt, to taste
- Pastry brush
- Oven: Preheated to 425 degrees
- Glass baking dish
- Baster or spoon
Preheat the oven to 425 degrees.
Combine the melted coconut oil, mustard and honey in a small bowl. Whisk together until fully combined. Depending on consistency, you may need to warm the honey slightly so it mixes more easily. Add the herbs: sage, Herbs de Provence, chili powder, and garlic, and stir until incorporated.
Place the chicken thighs in a glass baking dish. Season both sides of each piece of chicken (front and back) with freshly cracked pepper and a sprinkle of sea salt, to taste preference. Brush the chicken with the coconut-mustard-honey-spice concoction, front and back. In the end, the chicken thighs should be placed skin-up for roasting, and the entirety of the dressing should be used.
Roast for 25 minutes, then use a baster to collect any juices pooling in the glass dish and squeeze them on top of the chicken. If you don’t have a baster, simply use a spoon to pour the juices over the thighs, careful not to burn yourself. Finally, rotate the baking dish in the oven 180 degrees for even cooking.
Roast for an additional 20 minutes, or until the internal temperature of your chicken thighs have reached 165 degrees F. Serve hot.
- Look for brands like New Zealand Wedderspoon Manuka Honey.
- Consider pairing with my delicious cauliflower “fried” rice, a faux-grain twist on a favorite dish.
- Amino acids are the building blocks of proteins. There are 9 essential amino acids that must be obtained from dietary sources + 11 nonessential amino acids that can be made by your body.
- Animal proteins, like chicken, are considered “complete” proteins because they provide all 9 essential amino acids at once.
- Most plant proteins are “incomplete”: they do not offer all 9 essential amino acids at once. Instead, plant proteins must be combined to become “complete”. For example, beans and rice, individually, are incomplete sources of protein. However, when combined, beans and rice offer all essential amino acids. The exceptions to this rule are quinoa and soybeans: plant protein sources that are naturally “complete” – no combination necessary.
Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.