Directions
- 1Grate 3 to 4 garlic cloves on a microplane.
- 2Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
- 3Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
- 4Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
- 5Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
- 6Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
- 7Transfer the marinated chicken thighs onto a foil-lined sheet tray.
- 8Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
- 9After baking, let the chicken rest for a few minutes before cutting and serving as desired.
Ingredients
- 3 to 4 garlic cloves grated on a microplane
- 0.33 cup honey
- 0.33 cup Dijon mustard
- 1 pinch kosher salt
- black pepper
- onion powder
- 1 shot vinegar
- olive oil
- boneless, skinless chicken thighs
Equipment
microplanewhiskbowlplastic wrapfoil-lined sheet trayoven
Tips
- Use Dijon mustard as an emulsifier to create a luxurious texture for the marinade.
- Use a damp kitchen towel rolled up under your bowl to keep it steady while whisking.
- Marinate the chicken in the refrigerator for at least 1-2 hours, or overnight.
- Line your sheet tray with foil for easier cleanup.
- A convection fan in the oven will help cook the chicken better.
- Let the chicken rest for a few minutes after cooking before cutting and serving.
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