Honey Curry Chicken
This Baked Honey Curry Chicken (aka Momma's Favorite Chicken) is a flavorful and easy dinner that’s sure to become a weeknight favorite. Sweet honey, warm curry spices, and a touch of garlic come together in just about an hour to create a rich, golden glaze over tender baked chicken. Simple to prepare and packed with bold, comforting flavor. Serve with roasted carrots and all the juices over steamed white rice.
Equipment
- 9 x 13 inch glass baking dish
- aluminum foil
Ingredients
- 3-5 lbs bone in, skin on chicken thighs about 6-9 large thighs
- salt and pepper
- 4 tbsp butter, melted
- ¼ cup honey
- 2 tbsp mustard, heaping half yellow, half stone ground if you have them
- 2 tsp curry powder
- 1 tsp garlic salt
Instructions
- Preheat the oven to 375℉. If using a rice cooker, prepare the rice now.
- Melt the butter. Stir in the honey, mustard, garlic salt, and curry powder.
- Salt and pepper both sides of the chicken thighs and place them skin side up in the baking dish. Use half of the mixture to cover the chicken using a pastry brush if you have one. Flip the chicken over so it is skin side down and cover the chicken with the rest of the marinade using the brush to really get the mixture into the chicken.
- Cover with foil and bake for 30 minutes. After 30 minutes of cooking, take the pan out and remove the foil and set aside. Carefully, flip the chicken over so they are skin side up. Put back in the oven for another 20-30 minutes to finish cooking and allowing the skin to brown. Test with a thermometer and remove when the internal temperature reaches 165℉.
- Allow to cool for a few minutes and then serve over white rice, using a ladle to pour the yummy juices all over the chicken and rice. Serve with the spiced roasted carrots on the side and enjoy!
Notes
- Boneless skinless chicken thighs will cook faster.
- Chicken that is packed into the pan with little room (if you have 9 large thighs) will take longer to cook.
- We love to make a few lunch portions with the leftovers.