8 chicken thighs
4 tablespoons of honey
3 tablespoons of soy sauce
3 tablespoons of mustard
1 cup of water
2 tablespoons of mayonnaise
Salt and black pepper to taste
8 chicken thighs
4 tablespoons of honey
3 tablespoons of soy sauce
3 tablespoons of mustard
1 cup of water
2 tablespoons of mayonnaise
Salt and black pepper to taste
Wash the chicken well and with a sharp knife make two cuts on the surface, then place it in the refrigerator. Reserve
Mix together honey, soy sauce, mustard, salt, and black pepper
Brush the chicken with this marinade and let it rest for an hour
Place the oven rack at the highest position and put the refrigerator in the oven covered with aluminum foil
Bake for 35 minutes
In the middle of the cooking time, flip the chicken pieces
Take out the paper and bake for another 10 minutes
Remove from the oven and separate the chicken from the gravy and reserve it warm
Transfer the gravy from the baking dish to a saucepan and add water and mayonnaise
Stir well and bring to a simmer
Brush the chicken with the hot gravy and serve immediately.
