Dijon Mustard Marinated Chicken Thighs
Tender, juicy chicken thighs soaked in a creamy milk and Dijon mustard marinade, then slow-roasted to golden perfection. The milk tenderizes the meat and naturally draws out excess fat, giving you incredibly succulent results with minimal effort. A simple, crowd-pleasing family dinner that practically cooks itself!
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) bone-in, skin-on chicken thighs
- 1 cup whole milk
- ½ cup Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons mayonnaise (for brushing)
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Directions
- 1
In a large bowl, whisk together the milk and Dijon mustard until smooth and well combined.
- 2
Season the chicken thighs generously with salt and pepper, then submerge them in the marinade. Cover and refrigerate for at least 3 hours.
- 3
Preheat your oven to 180 °C (350 °F). Arrange the marinated thighs in a baking dish — no need to grease it.
- 4
Brush each piece generously with mayonnaise using a pastry brush.
- 5
Roast for approximately 2 hours. The milk marinade tenderizes the meat and naturally removes excess fat.
- 6
Serve hot alongside steamed white rice and a crisp green salad.
💡 Chef's Tip
For an extra-crispy, golden skin, switch to the broiler for the last 5 minutes. Swap Dijon for whole-grain mustard for a more rustic, textured flavor.
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Same category — Poultry
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