Honey mustard is easily recreated without any sweetener when it’s made with healthy fats like butter or coconut oil. Use whichever you like best, or try mixing the two.
PREP TIME
5 minutes
COOKING TIME
45 minutes
YIELD
12 chicken thighs
(4-6 servings)
1/4 cup melted butter
or coconut oil
2 tablespoons gluten-free mustard
Black pepper to taste
1 teaspoon Sage Salt (recipe here) or 1/2 teaspoon sea salt + 1/2 teaspoon dried sage
12 bone-in, skin-on chicken thighs
SIDE NOTE
These are fantastic
reheated in the oven or toaster-oven, and they make a delicious, mild breakfast as well.
CHANGE IT UP
Use bone-in, skin-on chicken breasts if you don’t have chicken thighs. Serve with Butternut Squash & Kumquats (recipe here) or Mashed Faux-Tatoes (recipe here).
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 425°F.
In a small mixing bowl, combine the melted butter, mustard, black pepper, and Sage Salt. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.
Bake for 45 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
