This summer I’m all about the marinades. We’ll be experimenting and sharing our favorites over the coming weeks, but this one was a knock out of the park.
My whole family loves recipes that involve mustard. I had a container of chicken thighs that needed flavoring and went on the hunt for a good recipe for a homemade marinade. I found one by Ina Garten that involved lemon and mustard (my two favorites!) but felt it needed a little tweaking.
I added garlic to the mix and would definitely consider some fresh thyme or basil next time, but the whole family devoured this recipe. Handyman Tim told me the chicken was “Outstanding” and that it might be the best chicken I’ve ever made.
Well there you go, then!
This recipe makes enough for splitting — use half as a marinade, reserve the other half for a salad dressing.
- 1/2 cup lemon juice
- 2 tablespoon Dijon mustard
- 2 tsp minced garlic
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 1/2 pounds (or 6) chicken thighs
- Whisk together the lemon juice, mustard, and garlic. Slowly stream in the olive oil while whisking to form an emulsion. Stir in the salt and pepper to taste.