Recipe: Spiced Mustard Glazed Chicken Thighs

March 10, 2013 · 8 comments

Pin It
Post image for Recipe: Spiced Mustard Glazed Chicken Thighs

I know it’s better to use the whole chicken, but sometimes you just want to use the parts of the chicken to make a special dish. This recipe calls for chicken thighs, but you could do this with any other part of chicken such as chicken cutlets, or chicken breasts. It is also a great recipe for baking a batch ahead and having them for a meal a day or two later — or baking a lot and having an extra meal or lunches. This is a simple and delicious Paleo, GAPS and SCD meal.

With meals like this, it is easy to stay on these restrictive diets. The fat from the chicken thighs and the butter or ghee mixed with Dijon mustard lends a fantastic flavor to the chicken. Some pepper spices it up a bit more and you can quickly have a very satisfying meal alongside a salad or cooked vegetable.

Feel free to add fresh herbs from your garden, such as savory, tarragon or parsley to give it a shot of spring!

Spiced Mustard Glazed Chicken Thighs

Ingredients

  • 8 chicken thighs (I use thighs with the skin on because I like to eat the skin)
  • 1/2 cup ghee or butter
  • 6 tablespoon Dijon mustard
  • 2 squirts lemon juice from a fresh lemon
  • Sea salt, garlic and pepper to taste (these are great a little more on the peppery side)

Equipment

  • Baking dish
  • Brush
  • Small pot

Instructions

  1. Place the thighs in the baking dish
  2. In a small pot gently melt the ghee or butter
  3. Add the mustard and mix thoroughly
  4. Add the salt and pepper and mix
  5. Taste it to be sure it is spicy enough
  6. Brush all the sauce on all the chicken thighs
  7. Bake at 350 degrees F for 25 – 30 minutes
  8. After 30 minutes, increase the temperature to 400 degrees F and bake for 8 more minutes until nicely browned
  9. If you are unsure if they are cooked through, the temperature should be 165, or cut a piece at the thickest part to see if it is thoroughly cooked
  10. Serve immediately

Prep Time: 5 minutes
Cook Time: 40 minutes
Easy

This post is shard at: Melt in Mouth Monday, Countrified Hicks, Traditional Tuesday, Hearth & soul Hop, Mommy Club, Allergy Free Wednesday, Gluten Free Wednesday, Health 2Day, Real Food Wednesday, Wild Crafting Wednesday, Party Wave Wednesday, Seasonal Celebration, Whole Food Wednesday, Thank Your Body Thursday, Full Plate Thursday, Pennywise Platter, Gluten Free Friday, Fight Back Friday, Foodie Friday

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 7 comments… read them below or add one }

1 lisa March 11, 2013 at 6:44 pm

Do you use boneless chicken thighs? Thanks, recipe looks great!

Reply

2 Jill March 11, 2013 at 7:23 pm

Yes — you can use either on the bone or boneless.

Reply

3 Steph (The Cheapskate Cook) March 13, 2013 at 3:15 pm

Looks and sounds delicious! Pinning :-) Thanks for sharing at Healthy 2Day Wednesday.

Reply

4 Simplee Sue March 15, 2013 at 1:37 pm

I like mustard sauces and this sounds delicious. Thank you for sharing.

We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-mac-n-cheese-bacon-grilled-cheese-sandwich/

Reply

5 Miz Helen March 16, 2013 at 10:14 am

I just love the Glaze for this Chicken, it looks delicious. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen

Reply

6 K March 16, 2013 at 10:45 pm

I made this recipe the other night with boneless thighs; it was DIVINE! The dijon really adds an entirely new dimension to the chicken.

Reply

7 Cindy (Vegetarian Mamma) March 20, 2013 at 3:00 pm

I love using mustard on tofu (used to on chicken as well when we ate meat) Great recipe that I can adapt! Thanks for linking up to Gluten Free Fridays! :)

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: