Mustard Chicken Thighs
Dijon-Marinated Chicken Thighs with Paprika and Garlic
Sharp Dijon mustard does double duty here, tenderizing the chicken while building bold flavor that penetrates right to the bone. The overnight marinade creates crispy-skinned thighs with incredibly juicy meat underneath. It's one of those dead-simple recipes that tastes like you spent hours on it.
AmericanDinnerGluten FreeDairy FreeComfort FoodMeal PrepBakingChicken
Ingredients
Marinade
- 1 cupDijon mustard, preferably grainy or stone-ground
- 3 tbspextra-virgin olive oil
- 3 tbspWorcestershire sauce
- 3 tbspgarlic, minced fresh
- 2 tbspLouisiana-style hot sauce (like Crystal or Tabasco)
- 1 tbspsweet paprika
- 6 bone-in, skin-on chicken thighs (about 2½-3 lbs total)
Instructions
- Whisk together the Dijon mustard, olive oil, Worcestershire, minced garlic, hot sauce, and paprika in a large bowl until smooth. Add the chicken thighs and turn them several times to coat completely — use your hands to really work the marinade under the skin. Cover the bowl tightly and refrigerate for at least 2 hours, though overnight is even better for maximum flavor penetration.⏱ 2 hrs
- Heat your oven to 375°F and lightly grease a rimmed broiling pan or large baking sheet. The slight elevation from a broiling pan helps the skin get crispier by allowing air to circulate underneath.
- Lift the chicken thighs from the marinade and arrange them skin-side up on the prepared pan, spacing them about an inch apart. Scrape off any excess marinade clinging to the pieces — you want just a thin coating so the skin can brown properly.
- Bake until the skin is golden brown and the internal temperature reaches 165°F when measured at the thickest part of the thigh, about 45 minutes. The juices should run clear when you pierce the meat near the bone. Let rest for 5 minutes before serving to allow the juices to redistribute.⏱ 45 min