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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 in a shallow bowl and whisk. Remove any excess fat from the chicken thighs, 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 before cooking.
  • Heat a large grill pan over medium-high heat, then coat the pan with cooking spray.
  • Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
  • Place the chicken thighs in the HOT grill pan and cook for 5-6 minutes, 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.