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

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Mustard Chicken Thighs

• Yield: Not stated
• Prep: Not stated
• Cook: Oven time not stated; Ninja preset varies. Optional air-fry finish: 6 minutes
• Rest: 10 minutes

Chicken thighs coated in a lemony mustard and herb rub, roasted or cooked using a Ninja grill preset.

Ingredients

• 50 g Dijon mustard (about 3 tbsp)
• 50 g canola oil (about ¼ cup)
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 3 tsp Italian seasoning
• Juice of ½ lemon
• 2 kg uncooked chicken thighs (about 4½ lb)

Directions

1. Mix the mustard, oil, salt, pepper, oregano, Italian seasoning and lemon juice to make a rub.
2. Coat the chicken thighs on all sides and under the skin. Wipe away excess rub.
3. Oven: Heat the oven to 180°C (about 350°F). Arrange the chicken on a baking tray and turn it halfway through. The source does not give a cooking time. Use a clean food thermometer to check the thickest part reaches a safe time-and-temperature combination, such as 75°C for 30 seconds or 70°C for 2 minutes.
4. Ninja grill: Arrange the thighs on the grill plate. Connect the thermometer, set the unit to ROAST at 180°C (about 350°F), choose PRESET then CHICKEN and WELL. Start preheating. Insert the probe into the thickest thigh, add the chicken skin-side down when preheated, and cook until the unit signals it is nearly done and its preset completes.
5. If you want more colour, air-fry for 6 minutes, turning skin-side down/up after 3 minutes.
6. Rest for 10 minutes before serving.

Note: The oven method has no time or doneness cue in the source. The temperature check above follows the UK Food Standards Agency’s safe cooking guidance. Yield is not stated; US measures are approximate.