Baked Honey-Mustard Chicken Thighs with Roasted Peppers.
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Ingredients requirements of Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Need 2 - large cloves garlic, minced.
- Require 1/2 c of Dijon mustard.
- Prepare 7 T for honey.
- Need 1/2 tsp of dried thyme.
- Provide pinch of ground cayenne pepper.
- Prepare 2 lbs chicken thighs, boneless and skinless.
- Need 2 of green bell peppers.
- You need 2 - red bell peppers.
- Require - olive oil cooking spray.
- Require 2 T for sliced unsalted almonds, toasted.
- Prepare 2 T - fresh parsley, chopped.
Baked Honey-Mustard Chicken Thighs with Roasted Peppers step by step:
- 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..
- 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..
- 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..
- 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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