Mustard Baked Chicken with Chipotle

 

Ingredients:

4 boneless, skinless chicken thighs or breasts

2 tablespoons Dijon mustard (or whole grain mustard for texture)

1 tablespoon whole-grain mustard (optional for extra texture)

1–2 chipotle peppers in adobo sauce (adjust to heat preference), minced

1 tablespoon adobo sauce (from the chipotle can)

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon honey (optional for balance)

1 teaspoon smoked paprika (optional for added smokiness)

Salt and pepper to taste

Fresh herbs like thyme or parsley for garnish (optional)

 

Instructions:

1. Preheat oven to 400°F (200°C).

2. Make the marinade: In a bowl, mix Dijon mustard, chipotle peppers, adobo sauce, olive oil, garlic, honey (if using), paprika, salt, and pepper.

3. Marinate the chicken: Coat the chicken evenly with the mustard-chipotle mixture. If time allows, marinate for at least 30 minutes (or up to overnight in the fridge).

4. Bake: Place chicken in a baking dish or on a foil-lined tray. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C) and chicken is golden and slightly caramelized.

5. Rest: Let the chicken rest for 5 minutes before slicing.

6. Serve: Garnish with fresh herbs and serve with rice, roasted vegetables, or a light salad.