Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves minced garlic
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Dry skin is the only way to get a sizzle and avoid steaming the meat
  2. Rub the thighs with olive oil, then season generously with salt and pepper on all sides.
  3. Whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika in a small bowl until smooth and glossy.
  4. Place the seasoned thighs on a baking dish.
  5. Brush half of the glaze over the top of each piece. Note: Don't use it all now, or it will burn
  6. Bake in a preheated oven at 400°F (200°C).
  7. Every 15 minutes, apply another layer of glaze using a brush or spoon. Continue this for 45 minutes until the skin is deep gold.
  8. Remove the chicken when the internal temperature reaches 170°F (77°C). According to [Serious Eats](https://www.seriouseats.com), allowing thighs to hit a higher temp than breasts helps break down connective tissue for a more velvety texture.
  9. Let the meat rest for 5-10 minutes before serving. Note: This lets the juices redistribute so they don't run out on the plate