Honey Mustard  Chicken Thighs

YIELD

TIME

20 minutes

4 servings

INGREDIENTS

Chicken – 5-6 chicken thighs about 1 1/2 lb. fat removed – 2-3 cloves garlic minced or use 1 - 1 1/2 teaspoon of garlic powder – 1 tablespoon thyme fresh thyme, finely chopped or use 1 teaspoon of dried thyme – salt & pepper to taste – 1 tablespoon olive oil more if needed or if cooking in batches Sauce – 1 tablespoon cornstarch – 3/4 cup pineapple juice – 1/4 cup water – 3 tablespoons Dijon mustard – 2 1/2 tablespoons honey

Step 1

Prep the chicken thighs by trimming excess fat. Pat dry with a paper towel and sprinkle the chicken pieces with garlic, thyme, salt, and pepper.

Step 2

Preheat oil in a non-stick skillet over medium heat. Cook chicken thighs for 5-7 minutes per side and remove from the skillet and set aside. Let the chicken rest while keeping it warm.

Step 3

Combine cornstarch, pineapple juice, and water. Whisk to make a slurry and then add mustard and honey.

Step 4

Pour the sauce into the skillet and bring it to a gentle boil. Cook until thickened (about 2 minutes).

Step 5

Slice chicken and either add it directly to the simmering sauce or place chicken slices on a plate and pour sauce over top.

Step 6

Serve with rice and sliced bell pepper, or your desired sides and garnish with fresh herbs.

For a faster cook time, stick with boneless, skinless chicken thighs or breasts.

Keep any leftover chicken fresh in the fridge for up to 3 days when covered in an airtight container.

Honey mustard chicken thighs are a delicious and easy main dish perfect for any weeknight dinner.

VISIT

MunchkinTime.com

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Happy Cooking!