Recipe: Paleo Mustard Chicken Thighs. Whole30 & Paleo Approved

I made these great mustard chicken thighs paleo recipe during Week 1 of my Whole30. They were so good and I have made them twice since! They are super easy and simple to make, which I love. I got the recipe from the book, Practical Paleo by Diane Sanflippo. The author runs a popular paleo website called balancedbites.com. Perhaps you have heard of it. Perhaps you have not. Either way, check it out. There’s lots of great stuff on her website and her new book is chalk full of great information. It even includes 30 day paleo meal plans to cater towards people with certain issues. There’s a special paleo diet plan for those with autoimmune disorder, digestive issues, etc. It’s great. I’ve made her paleo pumpkin pancakes before as well but they are not Whole30 approved so I won’t post them here.

Here is what you will need for the Mustard Chicken Thighs Paleo Recipe:

12 Chicken Thighs, bone-in, skin on

2 Tbsps Mustard (make sure to check the labels and confirm it is gluten-free and whole30 approved)

1/4 cup melted Coconut Oil

1 tsp Sage

1 tsp Sea Salt. I use a yummy Celtic Sea Salt that you can find here

Preheat oven to 425. Place the chicken on a baking sheet. I used a cookie sheet and covered in foil.

Mix the coconut oil, mustard, sage, and sea salt. Once the mixture is ready, take a brush and brush the mixture onto the chicken thighs. Make sure it is nice and evenly coated throughout the chicken thigh.

Bake the chicken for 45 minutes or until the internal temperature reaches 165. The skin will be nice and crispy when it’s done. These are so easy and so good. Enjoy!

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