Ingredients:

  • 680g bone-in skin-on chicken thighs
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 60ml raw honey
  • 45ml Dijon mustard
  • 15ml whole grain mustard
  • 2 cloves garlic, minced
  • 5g smoked paprika
  • 15ml extra virgin olive oil

Instructions:

  1. Pat the 680g of chicken thighs with paper towels until the skin is bone dry. Note: Moisture is the enemy of a good sear. Season simply. Rub the skin with 0.5 tsp salt and 0.25 tsp black pepper.
  2. Whisk the glaze. Combine honey, both mustards, garlic, and paprika in a small bowl until the sauce is silky.
  3. Heat the pan. Add 15ml olive oil to your skillet over medium high heat until the oil shimmers and smokes slightly. Sear the skin. Place chicken skin side down. Cook for 5 minutes until the skin is deep golden and releases easily.
  4. Flip and coat. Turn the chicken over and pour the honey mustard mixture over the top.
  5. Transfer to oven. Move the skillet to a preheated 200°C oven for 15 minutes until the sauce is bubbling and thick. Baste the meat. Spoon the pan juices back over the chicken halfway through the oven time.
  6. Check for doneness. Ensure the internal temperature hits 74°C until the meat is no longer pink at the bone.
  7. Rest the dish. Let it sit for 5 minutes until the juices redistribute throughout the muscle fibers.