Julia's thighs

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I am more of a thighs man. You can keep your breasts. I tasted Julia’s thighs on Saturday night and I couldn’t get enough of them. Thankfully, she has agreed to let me share them with you all.

I love the simplicity of this quick, succulent chicken dish. More significantly, so does my daughter who is not a big chicken fan. So I expect this will become a family staple.


  • 4 chicken thighs off the bone
  • 2 heaped Tbs Dijon mustard (or more if you like)
  • ½ tsp mashed garlic (Julia uses a jar for convenience)
  • A little oil
  • Salt and pepper
  • Lemon


  • Bowl
  • Grill or griddle pan


  1. Combine the mustard and garlic and bind with a little oil.
  2. Season the thighs well.
  3. Cover both sides of the thighs in the mustard and garlic marinade.
  4. Let it marinade for a couple of hours at least.
  5. Grill for a few minutes each side (don’t overdo it!).
  6. Squeeze some lemon juice over the chicken and serve.

What you should know

Don’t be put off by the mustard… this is a great dish for the kids. The chicken is really juicy and has a sweetness to it that the little ones lap up. I serve it with steamed rice and broccoli for a perfectly balanced, nutritious light supper.

Re: Julia's thighs