This glaze is reminiscent of “honey mustard” sauce but there is actually no sweetener in this recipe! There is a natural sweetness that takes shape when mustard is combined with a healthy fat like coconut oil or butter. So simple and yet so delicious! Thank you Diane Sanfilippo of Practical Paleo for this inspiring recipe! It’s a “regular” for us!!
Mustard Glazed Chicken Thighs
Ingredients
- 1/4 cup melted grassfed butter like Kerrygold or sub unrefined coconut oil if Paleo or dairy free
- 2 tablespoons gluten-free mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried sage
- Black pepper to taste
- 12 bone-in skin-on chicken thighs
Instructions
- Preheat oven to 425 degrees F.
- In a small mixing bowl, combine the melted butter, mustard, black pepper, sage, and salt. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.
- Bake for 45 minutes or until a thermomenter reads 165 degrees F. when inserted into the center of one of the chicken thighs.
