Wednesday, April 21, 2021

Steps to Prepare Ultimate Baked Honey-Mustard Chicken Thighs with Roasted Peppers

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Baked Honey-Mustard Chicken Thighs with Roasted Peppers

Before you jump to Baked Honey-Mustard Chicken Thighs with Roasted Peppers recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit As Well As Healthy.

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Additionally when it comes to having a dessert soon after your meals you should think of having various citrus fruits. Along with vitamin C, you will realize that there are lots of other health benefits that you will find in these types of fruits. You may also want to put together a couple of things like orange sections, shredded coconut blended with a teaspoon of honey.

For those who want to begin living a healthier life the tips above will be able to help you do that. Also if you remove all the refined food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to baked honey-mustard chicken thighs with roasted peppers recipe. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

  1. You need 2 of large cloves garlic, minced.
  2. Prepare 1/2 c of Dijon mustard.
  3. Use 7 T of honey.
  4. Get 1/2 tsp of dried thyme.
  5. Take pinch of ground cayenne pepper.
  6. Get 2 lbs of chicken thighs, boneless and skinless.
  7. You need 2 of green bell peppers.
  8. You need 2 of red bell peppers.
  9. Provide of olive oil cooking spray.
  10. Prepare 2 T of sliced unsalted almonds, toasted.
  11. You need 2 T of fresh parsley, chopped.

Steps to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:

  1. MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture..
  2. ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside..
  3. BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp..
  4. BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve..

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About the Author

Samantha

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Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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