| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup tamari soy sauce
- 1 tablespoon honey, such as wildflower
- 1/2 teaspoon ground ginger
- 6 bone-in, skin-on chicken thighs
Instructions
- Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8.
- Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
- Preheat the oven to 400 degrees F.
- Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 677 |
| Total Fat | 49 g |
| Saturated Fat | 13 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 50 g |
| Cholesterol | 284 mg |
| Sodium | 1412 mg |
Reviews
The only change I made was subbing fresh ginger for the dried. The chicken was good, but I found the sauce to be incredibly salty. Likely won’t make again.
4.5?
Used fresh ginger instead of ground. Although I suppose that defeats the purpose of “pantry” chicken if you don’t have fresh ginger on hand.
We didn’t use the recommended soy sauce either. We used the Kikkoman that’s a little more syrupy, the bottle says Product of Japan.
Anyway. Left it to marinate in the fridge for about 3 hrs. Baked on 425 for 15, basted, repeat for a total of 45 minutes came out juicy and delicious. Extremely easy, super tasty.
Also threw in some frozen mixed veggies which roasted up nicely alongside. Would make again.
Used fresh ginger instead of ground. Although I suppose that defeats the purpose of “pantry” chicken if you don’t have fresh ginger on hand.
We didn’t use the recommended soy sauce either. We used the Kikkoman that’s a little more syrupy, the bottle says Product of Japan.
Anyway. Left it to marinate in the fridge for about 3 hrs. Baked on 425 for 15, basted, repeat for a total of 45 minutes came out juicy and delicious. Extremely easy, super tasty.
Also threw in some frozen mixed veggies which roasted up nicely alongside. Would make again.
Just made this last night and it was great – I marinated it for 3 hours. I used regular low-sodium soy sauce as that’s what was on hand and boneless/skinless thighs, so I cooked it for a little less time. Came out great, flavorful, and caramelized on top as the picture shows. It baked while I wasn’t home so I didn’t get to baste, but while marinating I turned it a few times so that the flavors could soak into both sides. Will definitely make it again as it was quick and easy to prepare and I had all the marinade ingredients “in the pantry.”
This chicken tasted like absolutely nothing. Was I supposed to put additional seasoning on it before the marinade??
Easy and sometimes I use breasts also. Great flavor
Omg dis soooooo good, ate it in my mouth. Wouldn’t change a thing
Awesome – my husbands favorite!
How would you adapt this to a slow cooker or instapot?
This is one of those recipes that can’t be judged by the mixed reviews. I made this for dinner a month ago and paired with boxed (heaven forbid!) rice pilaf and seared broccoli. I worried quite abit about it based on the reviews but it came out just perfect – lots of distinct flavor, which paired beautifully with the delicate rice. I’m not sure where the concerns came from; my spoiled husband loved it. And yes, mine looked just like the picture. I do think the tamari soy sauce is a difference maker. If you’re using regular or low sodium soy sauce it’s worth a trip to the store and get the right kind.
I baked mine for an hour at 400⁰ turning them once to coat instead of the recommended basting every 15 minutes. I thought they came out pretty good and looked much like the posted pic. I’d post the picture I took if I knew how, hahaaa