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Didn’t taste it yet but it looks amazing!
If I use boneless skinless chicken thighs, how long will it take to cook?
Hi Carol! It will depend on the size of the thighs, but as a rule, boneless cuts (thighs and breasts) will cook more quickly than their bone-in counterparts. I would check the chicken’s temperature after 25-30 minutes or so. Thanks for your question.
This is a fantastic recipe. Super easy, super delicious. I’ve made it so many times, I’ve lost track! Thank you for sharing it.
I love this recipe! I made extra pieces for the next day but they didn’t last! Am making it again! Thanks for sharing. We are on the low carb diet and this is a great dish! Kitty
Absolutely delicious!! Thank you for sharing!
Easy and delicious!!!
This has become one of our favorite “go to” chicken recipes! The flavor that develops from such few ingredients is amazing! I’ve made with chicken breasts too, both are fantastic!
Can you make this in a crockpot?
Hi, Tammy! Emma here, managing editor. We haven’t tested it in a crockpot, but I think it’s doable! I’d suggest 2 to 4 hours on the high setting. Let us know how it goes!
This is one of the best and easiest chicken recipes I’ve ever come across. It’s so easy and so good. I always add a little bit of thyme and some chicken broth when I want more sauce. Great recipe.
I have made this a lot in the last few years and it is by far my favorite way to make it. Make it all the time, I just love this recipe.
This may seem like a stupid question, but I’d be making this dish for a group of senior citizens…all of whom wear dentures. Is this chicken eaten with a fork and knife, or is it designed for really messy fingers and a bibb?
Hi, Mae! Emma here, managing editor. This recipe is intended to be eaten with a knife and fork, though you could certainly eat with your hands if you like!
Trying it with boneless skinless breasts. Will update with how it goes.
I love, love, love this recipe and can’t remember how many times I served it. Great with rice and green beans!
I’ve made these thighs at least a dozen times and they are to die for!! I’ve made them either with rosemary or thyme and they melt in your mouth. Great warmed up the next day. A must side is mashed potatoes and your favorite veggie for that great comfort food experience!!
My family loves this recipe! We have also had good luck with basil and paprika in the sauce, or a mustard/maple/sage combo. Thanks so much – I am a repeat visitor to your blog. :)
I’m so glad you like it Liz! and I love the ideas of adding basil and paprika.
There are only skinless chicken thighs at my grocery store. Is there any way to not have them dry out?
Hi Chelsea, I would make sure they are completely covered by the honey mustard mixture, and you may want to bake them covered with foil for the first half of the baking.
Hello there I am so excited I found this recipe x I need to make it for 10 people but would like to more than double up. Can you tell me approximately how many thighs there are in 3lbs, as per your recipe. I would really like to make say 3 pieces per person (hungry bunch). I suppose I will need to make two separate dishes but since this is the first time I am making it I do not want to mess it up. thank you so much for sharing all the best Viki
Hello Viki, the weight of the thighs all depends on the package of chicken thighs. Some chicken thighs are huge, some are on the small side. So I recommend just going by weight.
I usually make this recipe with a package of 4 thighs from the grocery store. Hope that helps!
Made this last night and even my very picky husband loved it. It was beautiful with mashed potatoes and roasted asparagus. The sauce drizzled over the asparagus was heavenly. I’ve made several of your recipes and they are always winners, thank you!!!
Thanks Chrissy, I’m so glad you and your husband liked it! (Especially the picky one, that’s always a good sign.)
I’ve made this dish dozens of times with drumsticks and thighs; it’s my 5yo’s favorite!
Would it work to make this dish with a whole chicken (increasing the time)? Thanks!
Hi -M, I haven’t tried doing this with a whole chicken. I think it would work with a longer cooking time, though there is risk of the honey in the sauce burning. If you try it, please let us know how it turns out for you.
Your site is wonderful. I make at least 2-3 recipes a month from it and have been following you for 3 years! Love it. You are to the point and don’t blab on like others. I have never made a recipe from your site that hasn’t been delicious!