My Chicken Thighs (from The One-Armed Cook)

submitted by Marbree Hardee

½ c.     honey-flavored mustard

¾ c.     vegetable oil

½ c.     honey

2 lbs.   boneless, skinless chicken thighs (about 12-14 pieces)

 

1.     In a large resalable plastic bag, combine the first 3 ingredients, shaking well to mix.

2.     Add the chicken pieces; turn to coat with the marinade. Refrigerate 8 hours or overnight, turning the bag occasionally.

3.     When ready to cook, preheat the oven to 350°F.

4.     Coat a 9x13-inch baking pan with cooking spray. Remove the chicken from the bag with tongs and pace skin side up in the pan. Discard the marinade.

5.     Bake for 50 min to 1 hour, until the chicken is tender.

6.     NOTE: the thighs can be prepared in the marinade and frozen for up to 3 months. When ready to cook, defrost in the refrigerator, place in a cold oven , and bake at 350° for about 1 ½ hours.

 

**I substitute boneless chicken breasts for the thighs because I prefer white vs. dark meat. You just have to bake a little longer because it is a thicker cut of meat.