May – Mustardy Chicken Thighs

For me?

This couldn’t be easier, faster or more delicious. Juicy mustardy flavored dark meat chicken with a crisp skin. Of course you could also do this with breasts as well if that is what you have. The secret is a simple paste you put both under the skin and over it. You can either cook this in the oven or on the BBQ.

Mustardy Chicken

Mustardy Chicken

In a small bowl combine:

  • 6 green onions – finely chopped
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic – pressed
  • 2 tablespoons of olive oil
  • 6 large chicken thighs – bone in/skin on and trimmed of excess fat
  • olive oil for oiling the BBQ grate if cooking that way


  1. Whisk onion, mustard, lemon juice and garlic together in a medium bowl. Using hands, loosen chicken skin on each thigh, making sure to leave 1 side attached. Spoon about a teaspoon of the mustard mixture under the skin of each thigh covering the meat evenly as possible and dividing equally among thighs (use about half the mustard mixture). Fold skin flap over to enclose mixture.
  2. Sprinkle thighs with salt and pepper on both sides of the thighs. Spread remaining mixture atop the thighs, spreading evenly. (Chicken can also be prepared up to 6 hours in advance, and stored covered in the fridge.)
  3. Prepare barbecue (medium-high heat)  Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly – about 40 minutes.
  4. Or, preheat your oven to 450 degrees F and line a rimmed baking sheet with foil. Bake for about 30-40 minutes or until firm to the touch and the skin is browned.
  5. Let the chicken rest for 10 minutes before serving.
Mustardy Chicken

Mustardy Chicken Thighs

I served these with spicy toasted potatoes and a green salad. The potatoes and chicken both cook at 450 degrees F so it was very convenient.

I am going to take a bunch of these over to Angie’s place to celebrate Fiesta Friday #327. Check out the posts from bloggers around the globe. You will find great recipes, craft ideas, and other tips. Please vote for your favorite 5.

9 thoughts on “May – Mustardy Chicken Thighs

    • They do! I much prefer them to breasts. And I have read they are healthier as well.

  1. Interesting! I’ve seen honey-mustard but not straight-up mustard! I’m assuming the mustard mellows out somehow during the cooking process???? I’ll definitely give them a try as I’m always looking for new quick & easy chicken thigh recipes. I usually just slap on some marmalade and call it done. LOL Gets boring after awhile.

    Also, how adorable and beautiful is your dog????? I will give him an entire chicken thigh as I can’t resist the face.

    • They aren’t sweet but it was not an especially hot Dijon mustard, more mellow savory. I admit to loving a good ginger or orange marmalade on thighs as well, even mixed with some mustard.

      • I made this recipe for dinner tonight (oven method) and they were soooo good! Wow! I only made two thighs because I wasn’t sure but now I am wanting more, more more.

      • Thank you, you have warmed my heart. I am glad it was a success.

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