Mustard and Herb Chicken Thighs
I had some boneless skinless chicken thighs and decided to make these mustard and herb chicken thighs. I marinated the chicken in a combination of olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic for 2 hours before cooking them in my grill pan. The marinade gave the chicken great flavor and it turned out juicy and tender and paired well with the Roasted Corn on the Cob and the Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette.
Mustard and Herb Chicken Thighs
Ingredients:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp fresh basil chopped finely
- 2 tsp fresh parsley chopped finely
- 1 tsp fresh thyme leaves chopped finely
- 1 clove of garlic minced finely
- 6 boneless skinless chicken thighs trimmed of extra fat
- Sea salt and freshly cracked pepper, to taste
- Lemon wedges, for serving
How to Make Mustard and Herb Chicken Thighs
Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk.
Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Place into the refrigerator for 2 hours.
Remove the chicken from the refrigerator 20 minutes prior to cooking.
Heat a large grill pan over medium-high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste.
Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through.
Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.
Equipment
- Grill Pan or Grill
Ingredients
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp fresh basil chopped finely
- 2 tsp fresh parsley chopped finely
- 1 tsp fresh thyme leaves chopped finely
- 1 clove of garlic minced finely
- 6 boneless skinless chicken thighs trimmed of extra fat
- Sea salt and freshly cracked pepper to taste
- Lemon wedges, for serving
Instructions
- Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Place into the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 20 minutes prior to cooking.
- Heat a large grill pan over medium-high heat then coat the pan with cooking spray.
- Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste.
- Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through.
- Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.
I love this Pam look so good:)
They look fingerlickingly delicious!
So simple and yet I bet this meal was delicious. Always looking for great new chicken-dinner ideas!
A perfect dinner!
Mary
What a great looking marinade. I bet these are so flavorful!
Love this marinade! Perfect summertime dinner.
Sounds like a good treatment for chicken thighs, which I love.
My favorite part of the chicken. Looks delicious.
This sounds delicious. The flavor must be wonderful with the ingredients that you used.
Mmmm…this looks so juicy and delicious!
Perfect marinade. I can tell how juicy the chicken comes out. Yum
Such a great marinade! Finger-lickin good.
I love marinades like this! Thank you for another great chicken recipe!
It looks so delicious and the combination of flavours is amazing!
Cheers,
Lia.
Chicken thighs are my favorite – and these look soooo good!
I made this recipe yesterday for Memorial Day cookout. and they were a hit. I grilled them on the gas grill rather than using a grill pan. My husband suggested making extra marinade and reserving a little to drizzle over the finished thighs. I will add this to my repertoire of chicken thigh recipes. I have overlooked chicken thighs for many years and I have come to love them! Thanks for sharing!!
Great flavor and so easy to make….This is a keeper..
Can I make this using dried herbs vs. fresh. If so, how much for each herb.
Thanks, Janet
Janet,
Sorry it took me so long to get back to you – I have been out of town for two days.
You can use dried herbs vs. fresh but remember dry herbs are stronger in flavor than fresh so use much less.
Cheers,
Pam
This chicken looks great. It must be very tasty
Love this one!