Pastured Chicken, Avocado Oil, Lemon Juice, Dijon Mustard, Whole Grain Mustard, Garlic, Dill, Parsley

These marinated chicken thighs can be cooked any number of ways and yield an excellent finished product. Grilling and roasting are excellent options, but we will cover pan-searing in this recipe.

Remove chicken thighs from refrigeration 30 minutes before cooking to temper to room temperature. Place a pan over med-high heat and remove chicken from the bag, discarding excess marinade.

Season chicken with salt and oil the pan. Sear chicken thighs on each side until they gain good color, about 5 minutes per side. Continue to cook on lower heat if necessary until they measure 160°F at their thickest point.

Remove from pan and allow to rest for 5 minutes before slicing and serving.

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