Prep 5 mins
Cook 15 mins
I found this recipe in the Chicago Tribune and it looks like something that I might like. Mustard gives zing to chicken thighs in this quick under-the-broiler dish. Dijon mustard works best. The chicken skin turns golden and crunchy but may be removed before cooking if desired. Serve with buttered rice and steamed broccoli florets. Developed in the Tribune test kitchen.
- 5 garlic cloves, minced
- 4 1⁄2 tablespoons mustard
- 3 tablespoons olive oil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 8 chicken thighs
- 6 sprigs parsley, minced
- Heat the broiler. Mix garlic, mustard, oil, salt and pepper in a bowl; spread the paste over all sides of the chicken thighs. Place chicken on a broiler pan, skin side up. Broil until browned on top, about 8 minutes. Turn; broil until browned, 7 minutes. Sprinkle with parsley.
I was a little afraid of that much mustard, but this was amazing! Flavourful but not overpowering, moist and juicy, and absolutely easy to make. I left out the salt and didn't miss it in the least, and since all I had was dried parsley I mixed it in rather than sprinkling it after they were cooked. I used boneless, skinless thighs, and they took about 10 minutes on a side.
This was great! It was easy and delicious! My DH loved it- he ate 4 pieces. The recipe made the perfect amount of paste for the 8 thighs. I didn't broil mine because my broiler is sucky so I jacked the oven up to 500 and put the rack almost on the bottom. I turned them 3 times and cooked them 40 minutes. They came out perfectly brown & crispy all over. Thanks for posting this- it's a keeper.