Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. Let them sit at room temperature for about 15 minutes to help them cook evenly.
Heat your cast iron skillet over medium-high heat until it’s hot and shimmering. Add a tablespoon of olive oil, swirling to coat the bottom of the pan.
Place the chicken thighs skin-side down in the hot skillet, pressing lightly to ensure contact. Cook for about 6–8 minutes until the skin is golden brown and crispy, hearing a satisfying sizzle. Flip the thighs using tongs and cook for another 5 minutes until they’re nearly cooked through.
While the chicken is cooking, whisk together the honey, Dijon mustard, minced garlic, and apple cider vinegar in a small bowl. This creates your sticky, tangy glaze.
Once the chicken is nearly cooked, lower the heat to medium. Pour the honey mustard mixture over the thighs, spooning some of the glaze onto each piece. Use a basting spoon to coat the chicken evenly.
Allow the glaze to simmer gently, spooning it over the chicken every minute. Cook for about 4–5 minutes until the sauce thickens into a glossy, caramelized coating and the chicken reaches an internal temperature of 75°C/165°F.
Transfer the chicken thighs to a plate and let them rest for 5 minutes. This helps juices redistribute and keeps the meat tender.
Sprinkle freshly chopped thyme or rosemary over the chicken for an aromatic finish. Drizzle any remaining glaze from the pan over the top for extra flavor and shine.
Serve the chicken hot, with the crispy skin and sticky glaze intact. Pair with your favorite sides and enjoy the perfect balance of sweetness and tang.
