Last night, I shared a recipe that could be used for either a salad dressing OR a marinade. Tonight I used the remainder as a marinade for baked chicken thighs. I let the chicken thighs marinate overnight. You can certainly marinate for only a few hours of that's what your time permits. I was well pleased with the tenderness of the chicken and how well it picked up the flavors of the marinade. You can either bake or grill the chicken. Due to all the rain we're having, I opted to bake.
1 cup Tuscan Herb Olive Oil
1 T. Dijon Mustard
1 cup finely grated Parmesan Cheese
Juice of 1/2 lemon
1 T. finely minced garlic
1 t. dried Italian seasoning
1/4 t. dried red pepper flakes
1/2 t. salt
1/2 t. freshly ground black pepper
In a medium bowl, whisk together oil, vinegar, and mustard until mixture begins to thicken. Whisk in remaining ingredients.
The four chicken thighs I had on hand were about 1 3/4 lbs. There was enough marinade to easily have increased that amount to 2 - 2 1/2 lbs.
Place chicken in a glass bowl or Ziploc bag. Cover with marinade and refrigerate until ready to cook.
Preheat oven to 375 degrees. Bake for 40 - 45 minutes or until internal temperature reaches 165 degrees. Serve with rice or potatoes.