Paleo Honey Mustard Chicken Thighs Recipe

Craving a simple, paleo-friendly dinner? These honey mustard chicken thighs are tangy, slightly sweet, and perfectly juicy — a favorite recipe from Juli Bauer and George Bryant’s work.

If you follow Paleo food blogs, you’ve probably heard about Juli Bauer and George Bryant and their popular cookbook, The Paleo Kitchen. The book pairs practical, everyday recipes with lively writing and bright photography, and it’s an excellent resource if you want flavorful, realistic Paleo meals without fuss. This honey mustard chicken thigh recipe is one of the easiest mains in the book — bright, fast, and made with pantry staples.

What I love about this dish is how little effort it requires for big flavor. The marinade wakes up the chicken with fresh lemon and garlic, and the honey–Dijon glaze finishes with a glossy, caramelized crust. It’s ideal for busy weeknights, but handsome enough for guests. The recipe scales easily, and you can adapt the fat used for the marinade to fit your preferences.

Ingredients

• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil (or melted fat of choice)
• 1 teaspoon garlic powder
• 2 pounds bone-in, skin-on chicken thighs
• Coarse sea salt and freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons raw honey, melted

How to make The Paleo Kitchen’s Honey Mustard Chicken Thighs

Preheat your oven to 400°F and position a rack in the middle.

In a mixing bowl, whisk together the lemon juice, olive oil, and garlic powder.

Add the chicken thighs and toss until each piece is well coated in the marinade. Season generously with coarse sea salt and freshly ground black pepper.

Arrange the thighs skin-side down on an elevated rack set over a rimmed baking sheet. Roasting on a rack allows hot air to circulate and helps the skin crisp.

Roast the chicken for 30 minutes.

While the thighs roast, make the honey-mustard glaze. In a small bowl, mix the minced garlic, thyme, Dijon mustard, and melted honey until smooth.

Remove the chicken from the oven and brush the glaze on both sides of each thigh. Flip the pieces so the skin is now facing up, and return them to the oven for 5–10 minutes, or until the thighs are cooked through and the skin is nicely browned and slightly crisped.

Take the chicken out of the oven and brush a little extra glaze on top if you like it sweeter or shinier. Let the pieces rest for a few minutes before serving.

That’s it — a bright, easy weeknight meal. These thighs pair well with roasted vegetables, a simple green salad, or cauliflower rice for a full Paleo plate.