Chicken Thighs with Honey Mustard Glaze
Portion Size: 3 oz. boneless plus 1 oz. sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ pounds boneless skinless chicken breasts or thighs | Trim all visible fat. |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 1 teaspoon onion powder | |
| 1 teaspoon garlic powder | |
| ½ teaspoon paprika | |
| ¼ cup oil | |
| ¼ cup honey | |
| ½ cup plain Greek yogurt | |
| ½ cup Dijon mustard |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pre-heat oven to 375 degrees F. | |
| 2 | Spray baking sheet with nonstick cooking spray. | |
| 3 | In a bowl combine honey, Dijon mustard, onion powder, garlic powder, paprika, salt and pepper in a food processor. Puree. Divide sauce in half. Mix ½ of the mixture with yogurt. Chill until ready to serve. | Do not cross contaminate raw chicken with reserved dipping sauce. |
| 4 | Dip and coat chicken thighs in honey mustard sauce. Place on baking sheet. | |
| 5 | Bake in oven for 30-40 minutes. Remove from oven. | |
| 6 | Move rack to top rack and turn on the broiler. Note: oven door will need to remain slightly open for broiler to operate in most ovens. | Cook to 165 ° F for 15 seconds. |
| 7 | Cook until lightly browned, 2-3 minutes. | |
| 8 | Serve immediately with dipping sauce on the side. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
