JALAPEÑO DIJON GRILLED CHICKEN THIGHS

JALAPEÑO DIJON GRILLED CHICKEN THIGHS image

Yield 2

Number Of Ingredients 10

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2 pounds chicken thighs
2.67 Tablespoons jalapeno peppers, diced
1.33 teaspoons garlic, minced
1.33 Tablespoons extra virgin olive oil
2.67 Tablespoons dijon mustard
1.33 Tablespoons raw organic honey (optional if Whole 30)
0.67 Tablespoons rosemary, fresh, chopped
to taste sea salt
to taste pepper
0.67 each lemon (serving day)

Steps:

Directions: Divide chicken into indicated number of freezer bags. In a medium bowl whisk together jalapenos, garlic, olive oil, Dijon mustard, honey, rosemary, sea salt and pepper. Divide marinade and pour in indicated number of freezer bags over chicken. Freezing Directions: Seal, label, and freeze. To serve. Thaw. Preheat grill to a medium/medium high heat or about 400-450 degrees F. Place chicken thighs on the grill and cook between 7-10 minutes per side, or until meat thermometer reaches at least 175 Degrees F. When fully cooked, place all chicken in aluminum foil and squeeze lemon juice over the chicken. Close the aluminum foil and let it steam with the lemon juice for about 10-15 minutes.