Who’s craving some paleo honey mustard chicken thighs? These tangy, mustardy, and sweet chicken thighs are the brainchild of my pals Juli Bauer and George Bryant!

A plate of paleo honey mustard chicken thighs.

Unless you’ve been living underground (like a good cave-person should!), you know that Juli Bauer and George Bryant just released one of the most highly anticipated cookbooks of the summer, The Paleo Kitchen. And if you  know about this extraordinary book, then I’m sure you’ve already scooped up a copy—and helped it debut on the New York Times best sellers list!

A plate of paleo honey mustard chicken thighs with The Paleo Kitchen cookbook lying next to it.

It’s difficult for me to be objective about The Paleo Kitchen because I’m pals with George and Juli. In person, they’re exactly how you picture them from their respective blogs: Juli is smart, sassy, and funny, and George is savvy, passionate, and loyal. Together, their Wonder Twin powers activate like nobody’s business, and you can see this in their exceptional cookbook. Its pages are packed with tantalizing recipes, luscious food photography, and a whole mess ’o useful cooking tips. I love their light-hearted, devil-may-care approach to Paleo, showing folks that anyone can be fit and happy without going to extremes.

The Paleo Kitchen book opened up to the honey mustard chicken thigh recipe page.

While George and Juli are renowned for their Paleo treats (and yes, those are pancakes on the cover of their book), don’t be fooled into thinking that  The Paleo Kitchen is nothing but desserts and grain-free baked goods. Inside, you’ll discover a healthy balance of savory and sweet dishes for every occasion. In fact, one of my favorite recipes turns out to be one of the easiest main courses in the book: Honey Mustard Chicken Thighs. I love that can throw this dish together on a busy weeknight with items that are already sitting in my kitchen. Besides: who doesn’t love honey mustard chicken, for cryin’ out loud?

A collage of step by step photos for how to make honey mustard chicken thighs.

When I told George and Juli how much I wanted to share this super-simple recipe with you, they generously gave me the green light. Ready to get cooking?

Time to make Paleo Honey Mustard Chicken Thighs!

Serves 6

Ingredients:

  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil (or melted fat of choice)
  • 1 teaspoon garlic powder
  • 2 pounds bone-in, skin-on chicken thighs
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons raw organic honey, melted

Here’s what you do:

Preheat your oven to 400°F with the rack in the middle.

Combine the lemon juice…

Someone juicing a lemon.

…olive oil, and garlic powder in a mixing bowl…

A teaspoon of spices.

…and stir to combine.

Someone stirring the spices with lemon juice in a large metal bowl for honey mustard chicken wings.

Add the chicken thighs…

Someone adding a raw chicken to a bowl of marinade for honey mustard chicken wings.

…and coat the chicken in the marinade.

Coating raw chicken in a honey mustard marinade.

Season the thighs with salt and pepper.

Someone seasoning the marinated Honey Mustard Chicken Wings with salt and pepper.

Someone massaging the marinated Honey Mustard Chicken Wings with salt and pepper.

Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet.

Two rows of marinated honey mustard chicken wings on an aluminum tray.

Roast the chicken in the hot oven for 30 minutes.

Someone putting in the raw honey mustard chicken wings into an oven to bake.

While the chicken is cooking, combine the garlic…

Someone crushing garlic into a bowl.

…thyme…

Someone picking off the leaves on a thyme sprig.

…mustard, and honey in a small bowl and mix well.

Mixing garlic, thyme, mustard, and honey in a bowl for honey mustard chicken thighs.

Mixing garlic, thyme, mustard, and honey in a bowl for honey mustard chicken thighs.

Take the chicken out of the oven and brush the honey mustard on both sides of the chicken.

Someone brushing on the honey mustard marinade onto the cooked chicken thighs.

Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned.

Someone brushing on the honey mustard marinade onto the cooked chicken thighs.

Cooked and browned honey mustard chicken thighs on a wire rack.

Remove from the oven and brush on extra honey mustard if desired.

Cooked and browned honey mustard chicken thighs on a wire rack.

That’s it! Easy-peasy-lemon-squeezy.

These babies disappeared almost as soon as I set the platter down on the dining room table. Next time, I’m definitely doubling the recipe to make sure I’ll have enough leftovers to bring to work!

A plate piled with honey mustard chicken thighs.

What are you waiting for? Stop wasting time on the web and go grab a copy of The Paleo Kitchen right now!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


The Paleo Kitchen's Honey Mustard Chicken Thighs

4.42 from 12 votes
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings 6 servings
These paleo honey mustard chicken thighs are the perfect weeknight meal! You can throw them together with items you already have in your kitchen!

Ingredients 
 

  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil or melted fat of choice
  • 1 teaspoon garlic powder
  • 2 pounds bone-in skin-on chicken thighs
  • Coarse sea salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme leaves minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons raw organic honey melted

Instructions 

  • Preheat your oven to 400°F with the rack in the middle.
  • Combine the lemon juice, olive oil, and garlic powder in a mixing bowl and stir to combine.
  • Add the chicken thighs and coat the chicken in the marinade. Season the thighs with salt and pepper.
  • Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet. 
  • Roast the chicken in the hot oven for 30 minutes. 
  • While the chicken is cooking, combine the garlic, thyme, mustard, and honey in a small bowl and mix well.
  • Take the chicken out of the oven and brush the honey mustard on both sides of the chicken.
  • Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned. 
  • Remove from the oven and brush on extra honey mustard if desired.

Nutrition

Calories: 386kcal | Carbohydrates: 7g | Protein: 21g | Fat: 30g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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