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Wilson's Foods Mustard Infused Oil bottle with visible mustard seeds suspended in golden oil

Honey Mustard Chicken Thighs

The recipe that told us the Mustard Infused Oil was finally right. Golden, sticky, caramelised skin with mustard warmth running all the way through. The kind of thing that makes the whole kitchen smell like a Sunday well spent.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 60 ml Wilson's Foods Mustard Infused Oil
  • 45 ml runny honey
  • 1 lemon juiced and zested
  • 4 cloves garlic crushed
  • 15 ml whole grain mustard
  • 5 ml smoked paprika
  • sea salt and freshly cracked black pepper
  • fresh thyme sprigs to serve

Method
 

  1. Preheat your oven to 200°C. Pat the chicken thighs completely dry with kitchen paper — this is the step that gives you properly golden skin rather than pale and steamed. Season generously on both sides with salt and pepper.
  2. Mix the Wilson's Foods Mustard Infused Oil, honey, lemon juice, lemon zest, crushed garlic, whole grain mustard and smoked paprika together in a bowl until well combined. Taste it — it should be warm, tangy and slightly sweet. Adjust with a little more honey or lemon if needed.
  3. Place the chicken thighs skin-side up in a single layer in a large roasting tray or oven-safe pan. Pour the marinade over the chicken, making sure each thigh is well coated. Spoon a little extra under the skin of each thigh if you can — the flavour goes deeper that way.
  4. Roast for 40–45 minutes, basting the chicken with the pan juices halfway through. The chicken is ready when the skin is deep golden and caramelised, the juices run clear when pierced at the thickest point, and the whole kitchen smells incredible. If the skin needs more colour in the last few minutes, turn the grill on briefly and watch it closely.
  5. Rest for 5 minutes before serving. Spoon the pan juices generously over the top and scatter with fresh thyme sprigs.

Notes

Bone-in, skin-on thighs are the right cut for this recipe — they stay juicy through the roasting time and the skin caramelises in a way that boneless thighs simply don't manage. The whole grain mustard alongside the Mustard Infused Oil adds texture and an extra layer of flavour — don't skip it. Leftovers are excellent cold the next day, sliced over a salad dressed with the Mustard Infused Oil dressing from the blog post.