Food for the (Gluten Intolerant) Soul

Ingredients:

• 50g Dijon mustard
• 50g canola oil
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dry oregano
• 3 teaspoons dry Italian seasoning
• Juice of half a lemon
• 2kg uncooked chicken thighs

Instructions:

1. Prepare the Mustard Rub:
   • In a bowl, mix all ingredients except the chicken to form a mustard rub.
2. Coat the Chicken:
   • Coat the chicken thighs on all sides and under the skin with the mustard rub.
   • Wipe away any excess rub.
3. Oven Cooking:
   • Preheat oven to 180°C.
   • Place chicken on a baking tray and cook until done, flipping halfway through.
4. Ninja Grill Cooking:
   • Place chicken on the grill plate.
   • Plug the thermometer into the unit and insert the pot into the unit. Close the hood.
   • Select ROAST, set temperature to 180°C, then select PRESET. Use the arrows to select CHICKEN. The unit will default to WELL to cook to a safe temperature.
   • Press START/STOP to begin preheating.
   • While preheating, insert the thermometer into the thickest thigh.
   • When preheated, place chicken skin side down in the pot and close the hood.
   • When the unit beeps, signaling almost done, transfer chicken to a plate or board with the thermometer still inserted.
5. Optional Airfrying:
   • If additional color is desired, air fry for 6 minutes (3 minutes skin down, 3 minutes skin up).
6. Resting:
   • Allow the chicken to rest for 10 minutes before serving.

Enjoy your delicious, perfectly cooked chicken thighs!

4o