Mustard Chicken with Ginger and Tangerine

Author's note:
Chicken with lemon, mustard, and garlic is a weeknight staple — delicious, though nothing out of the ordinary. But add some fresh ginger and herbs, swap tangerine juice for the lemon and whole-grain mustard for the usual smooth Dijon, and you’ll have shifted your dinner into a new and exciting space. Deeply flavored and sophisticated, it’s a meal or while-meat lovers who want to get dinner on the table FAST. (Dark-meat lovers can substitute boneless chicken thighs here and add a few minutes to the cooking time.) Serve these with roasted sweet potatoes or regular potatoes and simple green salad for an after-work meal with a little extra pizzazz.

My note:
I vaguely remember chopping thyme and zesting a cutie orange for this marinade, but I do not remember eating it. Alex says this was his favorite from the recipes we tried in this book, so I'm saving it.

4 boneless, skinless chicken breasts or thighs
2 tbsp whole-grain mustard
2 tbsp chopped fresh thyme
4 garlic cloves, crushed
1 tsp kosher salt
1/2 tsp pepper
Grated zest and juice of 1 tangerine
1 tsp ginger, grated
2 tbsp olive oil
Chopped fresh parsley, for garnish

1. Pound the chicken to an even thickness of 1/2 inch. (Do not make they any thinner or they might dry out.)

2. In a large bowl, combine the mustard, thyme, garlic, salt, pepper, tangerine zest and juice, and ginger. Add the chicken and toss to coat. Drizzle in the olive oil. Cover and refrigerate for 1-2 hours, if you’ve got time; otherwise let them sit at room temperature for at least 10 minutes and up to 30 minutes.

3. Arrange a rack in the position closest to the heat source and heat the broiler.

4. Line a baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil until the tops of the chicken are cooked, 2 to 3 minutes. Flip it over and broil until it’s cooked through, 2-3 minutes more.

5. Transfer the chicken to a platter. Garnish with more tangerine zest, if you like, and drizzle of olive oil, some parsley and a sprinkling of flaky sea salt.