Paleo Mustard Glazed Chicken

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Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

Tender oven-roasted chicken thighs are seasoned to perfection with mustard, sage, balsamic vinegar and more in this easy Paleo dinner recipe. It’s a Mustard Glazed Chicken like you’ve never tasted before!

Looking for more ways to cook chicken thighs? Try these Honey Sriracha Grilled Chicken Thighs or my Garlic Parmesan Chicken Thighs!

Juicy Mustard Glazed Chicken Thighs

The combination of herbs and spices flavoring these tender baked chicken thighs will make you melt. With the help of the gluten-free mustard and balsamic vinegar, your meat absorbs a medley of tangy, savory and herby goodness while getting super juicy in the process. And you don’t even need to marinate it!

This kid-friendly dinner is my saving grace on those hectic weeknights where I’ve fallen behind with my meal prep. The chicken is ready for roasting in just 5 minutes, and I’m never left with a mountain of dirty dishes in the sink. Plus, as soon as the smell of the chicken starts wafting out of the oven, it’s practically a race to set the table. Everyone wants their fair share!

Two baked chicken thighs on a plate with a fork and knife

What You’ll Need

Another great thing about this recipe is the simplicity of its ingredient lineup. Minimum effort, maximum flavor!

  • Coconut Oil: Or butter, melted.
  • Stone Ground Mustard: Use gluten-free mustard if needed.
  • Balsamic Vinegar: For some serious sweet and sour goodness.
  • Dried Thyme: Don’t use fresh thyme – it doesn’t have as strong of a flavor.
  • Dried Sage: This earthy and peppery herb is always a great seasoning for chicken.
  • Salt & Pepper: Added to taste.
  • Chicken Thighs: Bone-in and skin-on.
Raw chicken, stone ground mustard, balsamic vinegar and the remaining ingredients on a countertop

How to Make Paleo Mustard Glazed Chicken

Making this chicken is as easy as mixing, brushing and baking. That’s all you have to do!

Heat Oven: Preheat the oven to 425°F.

Make Seasoning Mixture: In a small mixing bowl, combine the melted coconut oil, mustard, balsamic vinegar, black pepper, salt, thyme and sage.

The combined seasonings in a small white bowl with a metal whisk

Season Chicken: Place your chicken thighs on an oven-safe dish and brush the mustard mixture evenly over each one.

Bake: Bake for 45 minutes, or until the internal temperature of the chicken reaches 165°F.

Enjoy! Remove your chicken from the oven and let it sit on the baking dish for a few minutes before serving it.

A close-up shot of freshly baked mustard glazed chicken thighs topped with fresh sage

Tips for Success

Baked chicken is a weeknight classic thanks to its ease and popularity. These tips and tricks will help you make the best chicken dinner yet!

  • Use Bone-in, Skin-on Chicken Thighs: You won’t get as much great flavor with boneless chicken thighs, and you can’t achieve that nice and crispy exterior without the skin. If you must use boneless thighs, reduce the bake time by 10-15 minutes.
  • Make Your Own Mustard: Sure, you could use bottled mustard if you’re really in a pinch. But grinding the mustard seeds yourself is more than worth it when it comes to the flavor of your chicken. If you don’t have a mortar and pestle, you can do it with a coffee grinder. Once it’s ground up, slowly add in water and mix until it’s slightly thicker than you’d like the mustard to be. Finally, stir in white vinegar until it reaches your desired consistency. Add salt and additional seasonings if desired.
  • How Do I Know When My Chicken is Done? I always recommend using a meat thermometer to check the doneness of your chicken. Once the internal temperature of the chicken reaches 165°F, it’s ready to be removed from the oven.
Eight roasted chicken thighs inside of a round baking dish on top of an off-white counter

Serving Suggestions

A main course as tasty as this one deserves some equally yummy sides to go with it. You’ll love the following ideas!

  • Pair with Roasted Potatoes: The flavors of these Garlic Herb Roasted Potatoes go wonderfully with this tangy baked chicken. And they share the same tender texture with crispy outsides!
  • Serve with Cilantro Lime Rice: You can never go wrong with rice and chicken. Serving this Cilantro Lime Rice alongside your mustard glazed chicken is a guaranteed home run! You can make it Paleo by using cauliflower rice and avocado oil.
  • Pair with Veggies: A simple veggie side dish like my Grilled Asparagus with Lemon or Roasted Brussel Sprouts with Balsamic will round out your dinner in a healthy and delicious way.
  • Serve with Soup: This Instant Pot Squash Soup is so cozy and comforting for fall and winter. It’s super creamy and flavorful with an array of warm spices and crispy bacon on top.
Four roasted chicken thighs on a serving platter with fruits and greens

How to Store and Reheat Leftovers

Leftover chicken thighs should be stored in an airtight container in the refrigerator. They will last for up to 4 days. To reheat your chicken, first let it come to room temperature and preheat the oven to 400°F.

Once the chicken reaches room temperature, bake it for about 15 minutes, or until its internal temperature reaches 165°F. You can also reheat it in the microwave if preferred.

Can I Freeze Baked Chicken Thighs?

Yes, once your chicken thighs have cooled completely, you can freeze the leftovers in a freezer-safe container. You could also wrap each thigh in plastic wrap and store them in a sealed freezer bag with all the air squeezed out. Thaw out frozen chicken thighs in the fridge and bring them to room temperature before reheating.

Eight mustard glazed chicken thighs inside of a white, round baking dish with handles

Paleo Mustard Glazed Chicken

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 45 minutes
  • total_time Total Time: 50 minutes
  • yield Yield: 8 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: American


Tender oven-roasted chicken thighs are seasoned to perfection with mustard, sage, balsamic vinegar and more in this easy Paleo dinner recipe. It’s Mustard Glazed Chicken like you’ve never tasted before!



  • 1/4 cup coconut oil or butter, melted
  • 3 T. of stone ground mustard (gluten free)
  • 1 T balsamic vinegar
  • 1 teaspoon dry thyme
  • 1/2 tsp. dried sage
  • 1/2 tsp. sea salt
  • black pepper
  • 8 bone-in, skin-on chicken thighs


  1. Preheat oven to 425°F.
  2. In small mixing bowl, combine melted coconut oil, mustard, balsamic vinegar, black pepper, salt, thyme and sage.
  3. Place chicken thighs on a oven-safe dish, and brush the mustard mixture evenly over each one.
  4. Bake for 45 minutes or until temperature of chicken is 165°F. (insert thermometer into center of chicken thigh)


  • Serving Size: 1 chicken thigh
  • Calories: 202
  • Sugar: 0 g
  • Sodium: 352 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 14 g
  • Cholesterol: 51 mg

Keywords: mustard chicken, baked chicken thighs, paleo meal

More Paleo Chicken Recipes

Want more diet-friendly chicken dinner ideas? Check out the easy dishes below!



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8 Responses
    1. Krista @ Joyful Healthy Eats

      Hey Brooke, Diane Sanfilippo is awesome! I have her book. The only recipe I have used of hers, which I properly gave her credit for is her Braised Short Ribs. But that you for comparing her to me! What a compliment!

  1. Crystelle Boutique

    LOL! That is so funny that you are both in slings….. And smiling about it too! Good for you for having a great attitude….

    Hope you heal up well, eating yummy chicken…..

    hugs x

    1. Krista @ Joyful Healthy Eats

      Yes.. yes… we got quite the laugh when we both walked into the ER. 🙂 It was fun then, but a little harder now with an 11 month old who doesn’t walk yet. Oh, well! 🙂

      Hope you enjoy the yummy chicken! Thanks for stopping by! 🙂

  2. Cindy Harris

    I’m so sorry for the bad luck. Nothing hurts worse than a broken collar bone. I know, I’ve watched my children suffer thru them. My son played college baseball, one thing you were not allowed to do was to ski or snowboard! Coach could not use injured players! We live in Utah and it was hard for my son to not ski or snowboard–but he loved baseball more!
    Now to the chicken, it looks amazing. I was just thinking about dinner tomorrow, I think this will be on the menu. Get better!

    1. Krista @ Joyful Healthy Eats

      Cindy, yeah, it was a major bummer. Just found out today that he has to have surgery. Guess we’re not as young as we think we are. 🙁

      Utah, is beautiful so props to your sons and resisting the temptations to ski or snowboard and be obedient to the coach. Sounds like you raised some good young men! I hope you enjoy the chicken, I know we did!

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