On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
I'm sharing today's recipe after a conversation about what to do with chicken. We'd eaten so much of it that it fell out of our graces for many months. Finally, we decided the time had come to place chicken back into our meal rotation. Which is not to say it's back to the same old boring bird. I wanted something with a little zip, so here's a recipe that fits the bill!
Mustard Balsamic Chicken
This is a slight variation on a delicious Paleo-friendly recipe I ran across on the internet a while back (http://paleoleap.com/mustard-balsamic-baked-chicken/). I like coconut oil for this, as the slight sweetness offsets that tang of the balsamic/mustard combo. But you can substitute olive oil if you wish.
Chicken hasn't been the cheapest cut of meat in our area lately, so I personally either use a whole chicken cut up or thighs that are on sale. However, this recipe works on any "parts" you want to use. Bon appetit!
8 chicken pieces (boneless thighs, drumsticks, etc)
1 tbsp. Dijon mustard
1/4 cup of balsamic vinegar
1/2 cup of coconut oil, melted
2 Tbsp lemon juice
1 garlic clove, minced fine
Salt and pepper to taste
Mix mustard, balsamic vinegar, garlic, and lemon juice well in a small bowl. Season to taste with salt and pepper. Slowly drizzle in coconut oil
Slowly pour the olive oil in with the mixture while whisking constantly.
Lay chicken pieces in a single layer in a large glass baking dish (no metal). Pour marinade over all evenly. Cover and refrigerate; let marinate for at least 30 minutes. Bake at 375 degrees for 1 hour until chicken is cooked and tender.