clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mustard dill chicken thighs

mustard dill chicken thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sepideh Esmaili Campos


  • ½ yellow onion
  • Zest and juice of 1 fresh lemon
  • 3 Tablespoons whole grain dijon mustard 
  • 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 


  1. 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.
  2. 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. 
  3. Add the chicken thighs to the bowl of mustard marinade, flipping the thighs over to fully coat all sides. 
  4. Cover the bowl and place the chicken in the refrigerator. Let the chicken marinade overnight or at least 30 minutes. 
  5. When you’re ready to roast the chicken, preheat the oven to 375 degrees. 
  6. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet. 
  7. Spray the wire rack with olive oil spray. 
  8. Use tongs to remove the chicken thighs from the marinade, letting excess marinade drip back into the bowl. 
  9. Place the marinated thighs on top of the wire rack, skinned side up, in a single layer. 
  10. Bake the chicken until it’s almost fully cooked, about 25 minutes. 
  11. 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. 
  12. 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. 
  13. 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.