How to Prepare Award-winning Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, baked honey-mustard chicken thighs with roasted peppers. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Baked Honey-Mustard Chicken Thighs with Roasted Peppers is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Baked Honey-Mustard Chicken Thighs with Roasted Peppers is something that I have loved my entire life.

Pour reserved mustard mixture over chicken and peppers, toss to coat. Sprinkle with almonds and parsley and serve. In a small bowl, combine garlic, mustard, honey, thyme and cayenne. Baked Honey-Mustard Chicken Thighs with Roasted Peppers.

To get started with this recipe, we must first prepare a few components. You can have baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

1. Get 2 large cloves garlic, minced
2. Make ready 1/2 c Dijon mustard
3. Get 7 T honey
4. Take 1/2 tsp dried thyme
5. Prepare pinch ground cayenne pepper
6. Prepare 2 lbs chicken thighs, boneless and skinless
7. Take 2 green bell peppers
8. Prepare 2 red bell peppers
9. Prepare olive oil cooking spray
10. Make ready 2 T sliced unsalted almonds, toasted
11. Make ready 2 T fresh parsley, chopped

One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated.

Instructions to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

1. MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
2. ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside.
3. BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp.
4. BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve.

This is gonna smell and look delicious. Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. Prepare your marinade by combining the honey, dijon mustard, onion powder, garlic powder, paprika, salt, and pepper in a medium bowl. Place vegetables in a roasting pan. The Best Baked Chicken Thighs With Peppers Recipes on Yummly

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