My Uncle Brent and Aunt Fae recommended this recipe from FoodieCrush. It's a keeper. I will definitely be making this again. Simple and flavorful. My kind of cooking. I did make some very minor adjustments to the recipe.
1/4 cup grainy mustard
1/4 cup Dijon mustard
1/2 cup honey
1 teaspoon soy sauce
1 tablespoon dried tarragon leaves (The recipe called for 2 tablespoons fresh tarragon leaves; I used dried and half the amount.)
1 tablespoon fresh ginger, minced finely (I used about a teaspoon of powdered ginger instead.)
8 boneless, skinless chicken thighs (I used 10 or so)
Preheat the oven to 350 degrees. Trim any excess fat or skin from the chicken thighs, rinse them with cold water and pat dry with paper towels, then set aside. Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs. Bake for 45 minutes, or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.