Cooking Instructions
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Step 1
In a measuring mug, add
Honey (2 Tbsp)
,
Dijon Mustard (1 Tbsp)
,
Whole Grain Mustard (1 Tbsp)
and
Distilled White Vinegar (2 Tbsp)
. Mix them all together.
Step 2
Chop
Boneless, Skinless Chicken Thighs (1.1 lb)
up to bite-sized pieces and pour the marinade over it. Stir it together. Cover the bowl with some plastic wrap and place it in the fridge for thirty minutes.
Step 3
Put a lightly oiled sausce pan to medium or high heat. Put the chicken into the pan. Cook for six to eight minutes.
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