Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs

I had some boneless skinless chicken thighs and decided to marinate them in an olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic combination for 4 hours before cooking them in my grill pan. I served the chicken with lemon wedges and it was a huge hit with all of us. The marinade gave the chicken great flavor and it turned out juicy and tender. I served this chicken with the Roasted Corn on the Cob and the Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette for a delicious and healthy meal.

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. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Mustard and Herb Chicken Thighs

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.

Mustard and Herb Chicken Thighs

 

Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs

Cook Time: 10 minutes
Servings: 4

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

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. Wrap in plastic wrap then place into the refrigerator for 4 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.
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20 Comments

  1. I love this Pam look so good:)

  2. What a great looking marinade. I bet these are so flavorful!

  3. Sounds like a good treatment for chicken thighs, which I love.

  4. Kim in MD says:

    Mmmm…this looks so juicy and delicious!

  5. It looks so delicious and the combination of flavours is amazing!
    Cheers,
    Lia.

  6. 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!!

  7. Great flavor and so easy to make….This is a keeper..

  8. Janet Bradley says:

    Can I make this using dried herbs vs. fresh. If so, how much for each herb.

    Thanks, Janet

    1. 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