Friday, August 2, 2013

Mustard Glazed Chicken Thighs from Practical Paleo

Since having to clean my freezer out of all of my emergency protein, I needed to get some AIP compliant meat ready to go.  I hadn't received my copy of the Autoimmune Paleo Cookbook yet, but I knew that Diane Sanfilippo's Practical Paleo had many recipes for an AIP protocol.   

I came across her recipe for Mustard Glazed Chicken Thighs.

I did not see where Diane has posted this recipe herself, so buy the book.  If you search the internet a bit, you may or may not be able to locate where others have posted this recipe.  I made three modifications.  I had boneless thighs instead of bone in.  No big deal.  I also wanted to grill them.  It's rather hot and I'd rather not turn my oven on unless I have to.  The third change was not using whole grain mustard.  I didn't have any in my pantry that was AIP complaint, but my deli mustard was.  

The last time I did a recipe from Practical Paleo, I didn't get the impression that Diane liked my review all that much, though it was a positive review.  I'm probably not getting points for making modifications to this recipe.  

I mixed up the flavoring ingredients in a plastic storage bag.

And added the chicken.  I actually made this two times.  The first, I didn't marinate the chicken for longer than 1 hour and it didn't have much flavor.   That wasn't the fault of the recipe just time.  The second time, I intended to just marinate for a about 8 hours and  a grill stopping rain storm turned that into 24 hours.  

Once marinated, I grilled the chicken thighs for 3-4 minutes on each side on a very hot grill.  I pre-heated my grill as I do when I make these chicken thighs.  

Here's a picture of the first batch I made hot off the grill.  

My second batch, didn't get great grill lines, but that is a function of me trying to grill between rain storms than the recipe.  I had the second batch with the Carrot Ginger Soup (I received the Autoimmune Paleo Cookbook by the time I made the second batch).  

Accessibility & Cost of Ingredients:  You should be able to find everything you need at your big box grocery store.  

Preparation & Cooking Time:  I didn't follow the recipe so its not fair for me to review it on time.  I can say it's super quick to whip up the seasoning liquid.  The batch that turned out best was marinated for 24 hours, but I suspect it would be fully flavored by 8 hours.  It took me about 8 minutes to grill the chicken.  

Clean Up:  Since I marinated the chicken in a plastic storage bag and then grilled it, the clean up was a breeze.  Yay! 

The Paleo Review:  Thumbs Up!  If you're looking for a mild mustardy flavoring/marinate for chicken, this is a great dish.  It's AIP compliant assuming your mustard doesn't have noncompliant spices in it.  The chicken was super tender and juicy.  This recipe provides a nice flavor that lets the poultry flavor shine through.  Yum.

This past weekend, we had freakishly cool whether in Austin (it was in the 80s) and I decided to cook up some chicken drumsticks following the recipe properly in the oven and they turned out great.

So pull out your grill or turn on your oven and enjoy this recipe.