I remember many years ago when everything seems to have honey-mustard on it. Sandwiches, chickens, dipping sauces… everything had some kind of a honey and mustard combination. I started out loving the flavors and then grew so tired of that taste that I stopped eating anything even vaguely resembling it.
I guess it’s a new era, because when I made these honey mustard chicken thighs, I was hooked again. This chicken is so easy to make that it’s perfect for a quick weeknight meal and it’s also good enough to serve when entertaining. And, dare I say it, it’s put honey mustard back on my radar.
Raw honey is an amazing food. Raw honey is honey in its purest form; it has not been filtered, strained or heated above 115 degrees. This means when you eat it, the enzymes, anti-oxidants and nutrients haven’t been disturbed. I use raw honey in my tea, smoothies and in any recipe that calls for honey. Raw honey is solid and may need to be melted before you use it, but this is easy and only takes a minute or two.
- See more at: http://www.theresacookinmykitchen.com/honey-mustard-chicken-thighs/#sthash.KOt9PnbL.dpuf —sisaaacs1
See what other Food52ers are saying.