Crispy Skinned Chicken with Creamy Mustard Sauce

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

2 lbs bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Creamy Mustard Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Sides:

1 cup cooked rice or quinoa (optional)
1/2 cup roasted vegetables (optional)

Instructions:

Prepare the Chicken: In a bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 5-7 minutes, or until the chicken is cooked through.
Make the Creamy Mustard Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper.
Assemble the Bowls: Divide the rice or quinoa (if using) between two bowls. Top with the roasted vegetables (if using) and the crispy-skinned chicken. Drizzle with the Creamy Mustard Sauce.
Tips:

For extra crispy skin, you can broil the chicken for a few minutes after pan-frying.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.