Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
¼ cup whole grain/stone ground mustard
¼ cup Dijon mustard
½ cup honey
1 teaspoon soy sauce
2 tablespoons tarragon leaves , chopped
1 tablespoon fresh ginger , minced finely
8 boneless skinless chicken thighs*
Preheat the oven to 350°F.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the whole grain mustard, Dijon mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Add the chicken thighs and toss to coat. Place the thighs in a roasting dish, topping with more tarragon leaves if desired.
Bake for 45 minutes or until the thighs register 175°F and the juices run clear. Spoon some more of that yummy cooked sauce from the roasting dish over the thighs before serving.
*If you’re averse to dark meat, you can use chicken breasts instead. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.