Chicken thighs are super easy to make and they make a really great item not only as a side dish, but also as a great main dish that people will enjoy. How do you stop them from drying out? Well this recipe is a great way to prevent that in a few simple ways.
8 boneless, skinless chicken thighs
1/4 c. extra-virgin olive oil
1/4 c. low-sodium soy sauce
1/4 c. dijon mustard
2 tbsp. honey
2 tbsp. packed brown sugar
2 cloves garlic, minced
2 tsp. fresh thyme leaves
Freshly ground black pepper
1/4 tsp. crushed red pepper flakes
- Preheat your oven to 425. While that’s happening, you can combine the sauces, spices, and the brown sugar together, topping this with some salt and pepper on top. Toss this, and let it marinate for minimally 30 minutes. If you’re planning to do it for a few hours, have it sit overnight for this.
- After it’s sat for long enough, remove and put it on a foil baking sheet, and then get rid of the marinade that’s left over, unless you want to put it over this as a drizzle.
- Place it in the oven and bake it until the chicken breasts look golden, or the temperature internally reaches about 165 degrees. If you choose to leave the sauce in, the sauce should thicken up, or it’ll be coated neatly in the chicken thighs.
- Let this broil for about 5 minutes inside the oven, and have it sit there until the chicken begins to have a thick coating of sauce over this. It should be around 5 or so minutes to do so.
how can I stop these thighs from being dry?
The solution is the marinade. We use a honey mustard marinade that makes this flavorful and juicy, and also will make sure that it doesn’t end up drying out when you throw this in the oven, making it even better for you than ever before!
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