Royal Hawaiian Honey Mustard Chicken Thighs
Savory honey mustard chicken thighs made with Royal Hawaiian honey. You can prepare this dish up to 8 hours ahead of time or simply make the marinade, pour it over the chicken and bake.
- 2 cloves garlic, finely chopped
- 1/2 cup grain mustard
- 7 tablespoons Royal Hawaiian honey
- 1/2 teaspoon dried thyme
- pinch cayenne pepper
- 2 lbs boneless, skinless chicken thighs
- 2 green bell peppers
- 2 red bell peppers
- olive oil
- 2 tablespoons toasted almonds
- 2 tablespoons chopped fresh parsley
In a small bowl, combine first 5 ingredients. Place chicken in a large ziplock bag and 2/3 of the marinade. Refrigerate chicken for up to 24 hours turning 2-3 times to ensure even marinating.
Optional Step: Roast Bell Peppers over gas flame or under broiler until out skin turns black. Place in bowl and cover tightly with plastic wrap. Set aside until peppers are completely cool. Remove blackened skin with fingers and cut out stems and seeds. You can optionally just slice and de-seed peppers.
Line a non-stick pan or casserole dish with olive oil. Remove chicken from marinade and shake off excess liquid. Broil on high until golden brown on both sides. Add peppers, pour reserved marinade over chicken and bake uncovered for 20-25 minutes.