No one likes dry chicken! Here’s a recipe that keeps the juicy flavors and succulence of the meat, and adds to it! The bake-then-broil method seals in the flavor and tenderizes the chicken, leaving everyone at the dinner table wanting more!
6 boneless, skinless chicken thighs
1/3 c. extra-virgin olive oil
1/4 c. low-sodium soy sauce
1/4 c. dijon mustard
3 tbsp. honey
2 tbsp. packed brown sugar
2 cloves garlic, minced
3 tsp. fresh thyme leaves
Salt and pepper, to tast
1/4 tsp. crushed red pepper flakes
STEP - 1
Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Refrigerate and let marinate for at least 30 minutes.
STEP - 2
Place chicken on a large baking sheet and bake until golden and internal temperature reaches 165°, 12-15 minutes.
STEP - 3
Switch oven to broil and broil until sauce starts to thicken slightly, about 5 minutes.