Name: Dijon Chicken Thighs - With Honey and Orange Juice!!
Prep time: 5 min
Cook time: 25 min
Total time: 29 min
Ingredients: 1/4 cup Dijon mustard; 2 tablespoons honey; 2 tablespoons orange juice; 6 chicken thighs (bone-in and skin-on); Salt and pepper (to taste)

Dijon Chicken Thighs Recipe

Elevate your weeknight dinners with these Dijon Chicken Thighs—a perfect blend of sweet, tangy, and savory flavors. Bone-in, skin-on chicken thighs are marinated in a zesty mixture of Dijon mustard, honey, and orange juice, then baked to crispy perfection. This tasty dish is ready in about 30 minutes. It is perfect for busy evenings when you want a meal that is both delicious and easy to make.

Closeup view of a baked chicken thighs on a white casserole.

Photo of Olivia in her kitchen, founder of Primavera Kitchen

From My Kitchen to Yours!

This Dijon Chicken Thighs recipe is a delightful blend of sweet, tangy, and savory flavors, making it a perfect choice for a weeknight dinner. With just four simple ingredients and minimal prep time, this dish is both easy to prepare and delicious and tender to enjoy.

My son, Thomas, and my husband, Pierre, absolutely love this dish! They even fight over who gets the crispy skin—it’s that good. We are huge fans of chicken thighs in our house. Whether it’s this recipe, my baked chicken with rice, or slow cooker chicken thighs, we can’t get enough! Pair this dish with air fryer green beans, mashed potatoes, or fluffy rice for a complete meal that brings a burst of citrusy goodness to your table.

Gather the Ingredients

Bone-in chicken thighs – I use bone-in, skin-on chicken thighs for the best flavor and juiciness. The skin helps keep the meat moist while cooking, and the bone adds extra richness. You can also use boneless skinless chicken breasts instead, but you need to reduce the baking time to 15-20 minutes.

Dijon mustard – I love using Dijon mustard for a tangy flavor. You can also use other types of mustard or make your own.

Honey – I add honey for a touch of sweetness that balances the tangy mustard and citrus. After trying various sweeteners, I’ve found honey gives the perfect flavor.

Orange juice – Freshly squeezed orange juice is my go-to, but bottled juice works just fine if you’re in a pinch. The citrus adds brightness and a slight tartness to the sauce.

Ps: See the recipe card below for all ingredients and precise amounts.

Quick Tips

Remove the Extra Fat: It’s a good idea to remove the fat from the underside of the thighs before marinating. Hold the fat away from the meat and cut in a scraping motion with a small, sharp knife. This helps the chicken cook more evenly and prevents excess grease.
Let the Chicken Marinate: To really allow the flavors to soak in, marinate the chicken for at least 30 minutes or even overnight. This will give the thighs a more intense, savory-sweet flavor.
Bake at High Heat: For crispy, golden skin, bake the chicken at a high temperature (around 400°F or 200°C). The high heat helps render the fat from the skin, leaving you with perfectly crispy edges.
Don’t Overcook the Chicken: To keep the chicken juicy and tender, use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C). Overcooking can make it dry, so keep an eye on it!

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Dijon Chicken Thighs – With Honey and Orange Juice!!

3.54 from 63 votes

Author: Olivia Ribas

people

Elevate your weeknight dinners with these Dijon Chicken Thighs—a perfect blend of sweet, tangy, and savory flavors. Bone-in, skin-on chicken thighs are marinated in a zesty mixture of Dijon mustard, honey, and orange juice, then baked to crispy perfection. This simple yet flavorful dish is ready in about 45 minutes and is ideal for busy evenings when you crave a meal that's both delicious and easy to prepare.

Video

Ingredients

Sauce

▢ 1/4 cup Dijon mustard
▢ 2 tablespoons honey
▢ 2 tablespoons orange juice

Chicken

▢ 6 chicken thighs bone-in and skin-on
▢ Salt and pepper to taste

Instructions

Preheat the oven to 425º F. In a small bowl, whisk together the mustard, honey, and orange juice.
Pat the chicken dry with a paper towel, then place them in a medium bowl and season the chicken with salt and black pepper.
Pour the orange-mustard marinade over the chicken pieces. Wrap the chicken bowl with a silicone wrap (I like to use this reusable silicone stretch lids) or a plastic wrap. Marinate at room temperature for 30 minutes*.
Place the chicken thighs (skin side up) into a baking sheet (or a cast iron skillet) and cover it with aluminum foil. Bake for 25 minutes.
Remove the aluminum foil and bake for more 5-10 minutes or until it gets the internal temperature of 165˚F and it's golden brown. Garnish with fresh herbs like parsley, rosemary or thyme. Serve with rice, vegetables or salad.

Notes

You can marinate the chicken in the refrigerator overnight if you prefer.
To store: Store leftovers in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat in the microwave when ready to eat.
To freeze: You can freeze the chicken in a freezer-safe bag or container for up to 3 months.

Nutrition

Serving: 1/5, Calories: 230kcal, Carbohydrates: 8g, Protein: 17g, Fat: 14g, Cholesterol: 70mg, Sodium: 596mg, Potassium: 297mg, Sugar: 7g

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

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