Sweet and Savoury Thighs

I really wanted to call this sweet and sticky thighs because I am always about the innuendo, but they’re not really sticky enough to justify the name…
Anyway I love this honey mustard marinade and it is a weekly in my house. Just so delicious!

You will need

  • 500g to 1kg of skinless chicken thighs (depending on how much leftovers you want)
  • 1/4 cup of extra virgin olive oil or coconut oil
  • 1/3 cup organic Dijon mustard
  • 2 tablespoons of organic honey
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon organic sea salt
  • Place chicken thighs in a medium sized bowl. Place all of the marinade ingredients in a bowl and mix with a spoon until well combined. Pour marinade over chicken thighs and mix until all chicken is well coated. Place glad wrap over the bowl and marinate in fridge for at least one hour. The longer you marinate the more delicious.


    Preheat oven grill to 180 degrees. Place marinated chicken thighs in an oven tray lined with Aluminum foil or baking paper (whatever your preference) put under the oven grill for 20 minutes turning thighs over at 10 minutes. If you have a powerful grill you may need less time.



    Serve with salad or steamed, grilled or roasted veggies. I tossed some asparagus, broccoli and kale in olive oil, sea salt and garlic granules. I then placed that on an oven tray and put on the bottom shelf in the oven for the same time the chicken is under the grill.



    1. Johanna says:

      hi, I just had to leave a review on this recipe. It has become one of our family favorites. I’ve made it exactly the way the recipe calls for as well as with chicken breasts. Living in Ohio, I have also cooked it inside just in a skillet. When I do it that way I cook it for a very long time until the sauce thickens. I prefer chicken breasts for the skillet and thighs for the grill. Thank you for an awesome recipe. It is wonderful over cauliflower mash!

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