Nothing says summer like grilled meats and these mustard dill chicken thighs deserve a spot on your next cookout menu! Skinless boneless chicken thighs are marinated in whole grain dijon mustard, lemon juice, and grated onion, keeping them juicy and delicious. Once the chicken is marinated you can roast the thighs in the oven [as prescribed in this recipe] or cook them on an outdoor grill. Just add a potato salad and grilled vegetables for a delicious summertime menu.
When temperatures rise we crave simple meals that won’t weigh us down or keep us chained to a hot stove. Salt and pepper go a long way in making any meat taste good but a tiny bit more effort can reward you with a fun twist on summer grilled chicken. Inspired by a new item [dill mustard] at my favorite grocery store, Trader Joe’s, I came up with this simple recipe for mustard dill chicken thighs to enhance summer grilling.
I use two types of mustard for flavor and texture. The tiny nonpareils in whole grain mustard enhance the visual quality and texture of the chicken. Spicy dijon mustard and dill offer a delicious flavor combination that works especially well with summer potato salad or deviled eggs. Marinating the chicken in pureed onion is one of my favorite tricks for juicy, tender thighs. A splash of fresh lemon juice and you have the perfect, summery marinate for chicken [or pork].
Here are some other chicken recipes we think you’ll enjoy!
3 Tablespoons dijon mustard (or German style Dusselfdorf mustard if you have it)
3 Tablespoons olive oil
2 teaspoons kosher salt
1 ½ teaspoons dried dill
2 Tablespoons fresh dill for garnish
3 pounds chicken thighs, boneless and skinless
Puree the onion in a food processor until completely liquified (the grated onion and its juice will flavor the chicken). If you don’t have a food processor you can grate the onion on the big holes of a box grater.
In a large non-reactive bowl combine the grated onion (and its juices), the zest and juice of the lemon, whole grain mustard, dijon mustard, olive oil, salt, and dried dill.
Add the chicken thighs to the bowl of mustard marinade, flipping the thighs over to fully coat all sides.
Cover the bowl and place the chicken in the refrigerator. Let the chicken marinade overnight or at least 30 minutes.
When you’re ready to roast the chicken, preheat the oven to 375 degrees.
Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
Spray the wire rack with olive oil spray.
Use tongs to remove the chicken thighs from the marinade, letting excess marinade drip back into the bowl.
Place the marinated thighs on top of the wire rack, skinned side up, in a single layer.
Bake the chicken until it’s almost fully cooked, about 25 minutes.
Remove the chicken thighs from the oven, preheat the broiler. Be sure to keep the chicken out of the oven while the broiler is preheating so as not to dry out the meat.
When the broiler is ready, place the chicken back in the oven and cook until the chicken reaches 165 degrees Fahrenheit on an instant read thermometer and the chicken is charred in some spots.
Garnish with fresh dill and serve with your favorite side dish.
You can also cook the marinated chicken on an outdoor grill until the meat reaches 165 degrees Fahrenheit on an instant read thermometer.