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Mustard and Herb Chicken Thighs
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Mustard and Herb Chicken Thighs

Course Main
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time: 2 hours
Total Time 2 hours 20 minutes
Servings 4
Author Pam - For the Love of Cooking

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.