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.

Combine theĀ 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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Mustard and Herb Chicken Thighs

Yield: 4

Prep Time: 4 hours marinating time

Cook Time: 10 min.

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

Directions:

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.

Recipe and photos by For the Love of Cooking.net