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.

Ingredients
5 skin-on, bone-in chicken thighs
2 jalapeños, sliced
2 cloves garlic, pressed
2 Tbsp ground mustard seed
2 Tbsp extra virgin olive oil
1 sprig fresh rosemary

Method

Combine all ingredients in a sealed bowl or zippered bag. Marinate for 24 hours.

Preheat the oven to 375º F.

Place the chicken into a 3-qt baking dish and cover. Bake for 25 minutes.

Remove the cover and bake an additional 10 minutes.

Broil chicken for 6-10 minutes to brown and crisp the skin.

Enjoy with your favorite greens—we chose sautéed spinach.

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Baked Jalapeño Dijon Grilled Chicken

  • Servings: 4-6
  • Time: 1 day, 45 minutes
  • Difficulty: easy
  • Print

Ingredients
5 skin-on, bone-in chicken thighs
2 jalapeños, sliced
2 cloves garlic, pressed
2 Tbsp ground mustard seed
2 Tbsp extra virgin olive oil
1 sprig fresh rosemary

Method

1. Combine all ingredients in a sealed bowl or zippered bag. Marinate for 24 hours.

2. Preheat the oven to 375º F.

3. Place the chicken into a 3-qt baking dish and cover. Bake for 25 minutes.

4. Remove the cover and bake an additional 10 minutes.

5. Broil chicken for 6-10 minutes to brown and crisp the skin.

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