Garlic Dijon Chicken

30 min Added by Julian

This chicken marinade was a banger for a pack of thighs. Went really well with that Cypriot salad.

  • 600g boneless, skinless chicken thighs
  • salt
  • Ground black pepper
  • Fresh parsley, chopped

For Garlic Dijon Sauce

  • 3 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 1/2 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)

  • pinch salt

  • Season the chicken. Take chicken out of the fridge. Pat dry and season on both sides with salt and pepper. Set aside for a few minutes while you make the sauce.

  • Make the Garlic Dijon sauce. In a large bowl, combine the Dijon mustard, honey, olive oil, garlic, spices, and salt. Mix.
  • Coat chicken in the sauce. Add a few pieces of chicken at a time to the bowl with the sauce and use tongs to coat each one in the sauce mixture. Once coated, transfer the chicken to a large lightly-oiled cast iron skillet (or baking sheet). Scrape any remaining Dijon sauce left in the bowl on top.
  • Bake or fry the chicken. Transfer the skillet to the oven and bake until chicken thighs are fully cooked through (internal temperature should register 165°F), about 25 to 30 minutes. Or fry in a pan with a little oil medium-high, 10 mins or till done.
  • Serve. Remove from heat and garnish with fresh parsley. Or just as it is.