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Keto Honey Mustard Chicken Thighs
{THM:S, Low Carb, Ketogenic, Sugar Free, Grain Free}

Ready in 40 minutes, Keto Honey Mustard Chicken Thighs are the perfect weeknight dinner. Inexpensive, quick and easy to make, and packed with flavor.

As much as we love eating good quality grass-fed beef, we still eat chicken just about every day because it's inexpensive, and cheaper cuts like thighs and legs have great dietary fat in them.

But chicken can be a bit boring if we don't change it up pretty often with new flavors, spices, and cooking methods.

If you like them this way, the best way to make chicken thighs is with bone in and skin on. However, my family and I REALLY don't like chicken skin, and so we tend to use boneless, skinless chicken thighs. Either way, they'll be delicious! Just make sure to crisp up the skin first!

Ingredients for Keto Honey Mustard Chicken Thighs

Boneless, Skinless Chicken Thighs ( I used ButcherBox)
Avocado Oil
Keto Dijon Mustard {Primal Kitchen, Simple Girl, etc}
Allulose {OR Lakanto Maple Syrup}
Salt
Pepper

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Yield: 6

Keto Honey Mustard Chicken Thighs

Name: Keto Honey Mustard Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless, Skinless Chicken Thighs; 1/4 cup Dijon Mustard; 2 T. Allulose {or 1/4 cup Lakanto Maple Syrup}; 2 Tbsp. Avocado Oil; Salt & Pepper, to taste

Ready in 40 minutes, Keto Honey Mustard Chicken Thighs are the perfect weeknight dinner. Inexpensive, quick and easy to make, and packed with flavor.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 lbs Boneless, Skinless Chicken Thighs
1/4 cup Dijon Mustard
2 T. Allulose {or 1/4 cup Lakanto Maple Syrup}
2 Tbsp. Avocado Oil
Salt & Pepper, to taste

Instructions

Heat a cast iron skillet over medium high heat with a coating of avocado oil. Sprinkle salt and pepper on both sides of the chicken thighs, then sear them on each side for 3-4 minutes, until golden brown. If using skin-on chicken thighs, you may need to sear the skin for 8-10 minutes to crisp it up.
Arrange the chicken thighs in one layer in the cast iron pan, then whisk together the dijon mustard and allulose and pour it over the chicken.
Bake, uncovered at 350 for 30-40 minutes, until a meat thermometer inserted in the center reads 165.
Remove from the oven and serve warm.