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Baked Jalapeño Dijon Grilled Chicken | virginia is for hunter-gatherers

Tuesday, January 31, 2012

Baked Jalapeño Dijon Grilled Chicken

Full disclosure:  I pulled this recipe from Civilized Caveman and played around with it a little bit.  It was delicious; spicy and flavorful and ridiculously juicy.  I forgot how much better bone-in and skin-on chicken is, and the best part is that it's less expensive than the prepared stuff.

Serves 4-5

  • 5 skin-on, bone-in chicken thighs
  • 2 jalapeños, sliced
  • 2 cloves garlic, pressed
  • 2 tbsp ground yellow mustard seed
  • 2 tbsp olive oil
  • 1 sprig fresh rosemary
How to:
  • Combine all ingredients in a sealed bowl or savings bag and let marinate for 24 hours.
  • Preheat oven to 375ºF
  • Place chicken into a 3 qt baking dish and cover
  • Bake covered for 25 minutes
  • Take off cover and bake an additional 10 minutes
  • Broil chicken for 6-10 minutes to brown and crisp skin.

Enjoy with your favorite greens--we chose sautéed spinach.


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