I picked up one of those 5 lb packages of chicken thighs on sale. Already on hand was a big jug of honey – the economy size from Walmart. It never goes bad!
After I washed and patted the thighs dry, I put them in a 9×13 glass baking dish. In a medium bowl I mixed about 1/3 to 1/2 cup of honey, roughly a 1/4 cup of mustard, and approximately half a cup of soft butter spread. I use Country Crock because it’s pretty soft and still has a decent buttery flavor. And it doesn’t burn as quickly as real butter. Things are already dicey with the honey, right?
So I mixed those things up in a bowl, and then I added about a tablespoon of cumin. The mix looked almost like yellow curdled milk. I poured that over the chicken, making sure each piece was covered. I baked it at 325 for about 90 min, but if you’re not sure with the honey in there, you could probably bake it at 300 for 2 hours.
The chicken was tender, and there was a nice smoky and sweet flavor to it and the mustard added some depth, but no heat. Even my son, the super picky one, liked it. 🙂