GRILLED HONEY MUSTARD CHICKEN THIGHS

GRILLED HONEY MUSTARD CHICKEN THIGHS image

Categories Chicken

Yield 6

Number Of Ingredients 5

Previous Next

12 bone-in chicken thighs (about 5 lbs. total), with or without skin
1 cup honey mustard (or use 1/2 cup Dijon mustard and 1/2 cup honey)
2 Tbsp. white wine vinegar (or use 1/4 cup white wine)
1 tsp. dried thyme or 1 Tbsp. fresh thyme
1/4 tsp. black pepper

Steps:

Lay the chicken in a 9 x 13-inch baking dish. In a large measuring cup or a bowl, combine the honey mustard, vinegar, thyme and pepper, and pour it over the chicken. Flip the chicken several times to coat it. Marinate the chicken for at least 30 minutes and up to 24 hours. If using a grill (an indoor alternative is to use the broiler), oil the grates so the chicken won't stick. Preheat the grill to medium heat (or preheat the broiler). When the grill is hot, place the chicken on the grill, reserving the marinade. Grill it for 8-10 minutes on the first side, depending on desired doneness, until it is browned on the side that's facing down (or facing up if you are using the broiler). (Meanwhile, prepare the kale if you are making it.) Flip the chicken, brush it with the reserved marinade, and cook it for 8-10 more minutes until it is thoroughly cooked. Discard any remaining marinade.