Dijon-Marinated Chicken Thighs with Paprika and Garlic | CookNoted
Sharp Dijon mustard does double duty here, tenderizing the chicken while building bold flavor that penetrates right to the bone. The overnight marinade creates
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Ingredients
- 1 cup Dijon mustard, preferably grainy or stone-ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp Worcestershire sauce
- 3 tbsp garlic, minced fresh
- 2 tbsp Louisiana-style hot sauce (like Crystal or Tabasco)
- 1 tbsp sweet paprika
- 6 bone-in, skin-on chicken thighs (about 2½-3 lbs total)
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