Honey Mustard Chicken Thighs

• 6 boneless skinless chicken thighs
• sea salt and black pepper, to taste
• 1/4 cup Dijon mustard
• 1/4 cup raw honey, melted
• 1-1/2 teaspoons coconut aminos (or substitute soy sauce)
• 1/2 teaspoon turmeric
• 2 scallions, sliced
• 1 tablespoon minced fresh ginger

1. Preheat oven to 400 degrees convection setting or 425 degrees regular bake setting.
2. Season the chicken thighs with salt.
3. In a large bowl, whisk together the mustard, honey, ginger, rosemary, coconut aminos, turmeric, and black pepper.rnPut the chicken into the large bowl and toss it with the honey mustard mixture until the chicken is all nicely coated.
4. Place the chicken thighs on a baking tray lined with parchment paper, making sure the chicken pieces are not touching each other. If there's anything remaining in the bowl, just pile it on top of the chicken.rnBake in the oven for about 25 minutes or until cooked through. Enjoy!rn- See more at: http://www.theresacookinmykitchen.com/honey-mustard-chicken-thighs/#sthash.KOt9PnbL.dpuf

chicken thighs, salt, dijon mustard, honey, coconut aminos, turmeric, scallions, fresh ginger

Taken from food52.com/recipes/34164-honey-mustard-chicken-thighs (may not work)