Balsamic Honey Mustard Chicken

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October 11, 2016

Recipe by Real Simple Good


1½ lbs organic boneless skinless chicken thighs

For the marinade:

⅓ cup Dijon mustard

⅓ cup balsamic vinegar

2 tbsp honey

2 tbsp avocado oil

1 sprig rosemary, chopped finely


1Prepare the marinade by mixing all of the ingredients together.

2Combine the marinade and chicken in a zip-top bag and shake to coat. Place in the fridge for an hour or up to 24 hours. If you are in a hurry, you can skip this step and cook the chicken without marinating and just warm up the marinade for a topping. You'll still get plenty of balsamic honey mustard flavor from the marinade mixture.

3Heat a large skillet over medium heat.

4Remove the chicken from the marinade and add in the chicken to cook. Keep the leftover marinade to heat up as a topping for the cooked chicken.

5While the chicken is cooking, heat up the remaining marinade in a small pot. Heat the marinade to at least 165 degrees to kill any bacteria. I like to get it bubbling for a minute and then turn it down to simmer.

6Cook the chicken 6-7 minutes each side until it is cooked through.

7Transfer the chicken to a plate and top with the heated marinade. Enjoy!


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