Equipment
Ingredients
Chicken
- 600 g boneless skinless chicken thighs, patted dry
Mustard Glaze
- 60 g dijon mustard, smooth
- 40 g shallot, finely minced
- 15 ml olive oil
- 5 g smoked paprika
Seasoning Staples
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Position an oven rack about 15 centimeters (6 inches) below the heating element and preheat the broiler to high, approximately 260°C/500°F. Line a baking sheet with aluminum foil.
In a mixing bowl, combine the Dijon mustard, finely minced shallot, olive oil, smoked paprika, kosher salt, and black pepper. Whisk until thoroughly emulsified.
Place the dried chicken thighs into the mixing bowl and toss with tongs until each piece is generously and evenly coated with the mustard mixture. Wash your hands and sanitize any surfaces that came into contact with the raw poultry.
Arrange the coated chicken thighs in a single layer on the prepared baking sheet, ensuring there is a little space between each piece to allow for air circulation and proper browning.
Broil the chicken for 7 to 8 minutes. Using tongs, carefully flip each piece and broil for an additional 6 to 7 minutes on the other side. Cook until the exterior is deeply browned and bubbling, and a meat thermometer inserted into the thickest part registers a safe internal temperature of 74°C/165°F.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Chef's Notes
- Mustard acts as both a flavor enhancer and a tenderizer. The slight acidity in Dijon breaks down muscle fibers on the surface of the chicken, resulting in a more tender bite.
- For the best texture, always ensure your chicken is at room temperature for about 15 minutes prior to broiling. Cold chicken drops the ambient temperature around it and slows the caramelization process.
- To elevate the presentation, garnish the finished dish with a sprinkle of fresh chopped parsley or chives right before serving to add a bright pop of green against the rich, roasted brown.
- Always utilize a digital instant-read thermometer. Color alone is an unreliable indicator of doneness, especially when using pigmented ingredients like smoked paprika and mustard.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and place in a freezer-safe bag.
Reheating: Reheat in an air fryer at 180°C/350°F or a conventional oven to restore the crispy exterior.
