Lora Hogan > Recipe  > Paleo chicken thighs with sesame vegetables

Paleo chicken thighs with sesame vegetables

Mmmm. Mustard chicken thighs.
If you’d told me I would be saying that a year ago, I would have laughed in your face. I don’t like mustard. I don’t eat dark chicken meat.
But then they were so cheap at Whole Foods. And I felt adventuresome. Why not? Into the cart they went.
Of corse, I had absolutely no idea what to do with them.
Thank you to massive amounts of cookbooks, Pinterest, and the Internet.

I know have a pretty fair understanding of chicken thighs and am about to cook with them more often!

Take one!

Paleo Mustard Chicken Thighs, based off of Diane Sanfilippo’s recipe found in Practically Paleo.

First off!

Warning: You use a lot of coconut oil.
Second warning: This recipe really only works if you have a cooking brush.
Third warning: My food looked ABSOLUTELY NOTHING LIKE the thighs pictured in the cookbook or in versions I read on blogs.


FINAL WARNING: These are ridiculously TASTY and DELECTABLE!

Here they are, fresh out of the oven:

Now to look at it up close!!

Mustard. Sage. Coconut Oil. Chicken.


Served with a side of fresh vegetables with Trader Joe’s sesame oil:

I didn’t chicken thighs could be so gosh darn good! πŸ™‚

Paleo Chicken Thighs
Serves One to Three, depending on hunger levels

  • 6-8 boneless, skinless organic chicken thighs (I used the kind prepackaged from Whole Foods)
  • 1/4 cup coconut oil
  • 2 tablespoons gluten-free organic mustard
  • 1/2 tablespoon to 1 tablespoon dried sage (use more if you have fresh available, which I recommend)
  • 1/2 teaspoon sea salt
  • black pepper


  • Preheat oven to 425.
  • Whisk together the oil, mustard, sage, salt, and freshly ground pepper.
  • Place thighs in a greased baking pan. Brush the mixture over each thigh.
  • Cook for 45 minutes or until chicken is fully cooked. Times may vary based on oven.

Have you ever made chicken thighs?