Post by Loupy on Jul 25, 2013 13:23:32 GMT -7
Dijon Grilled Chicken Thighs
From: Steph @ www.plainchicken.com/
adapted from Julia's Healthy Italian Cooking
We finally branched out from boneless chicken breasts and grilled some chicken thighs. This was our first time grilling chicken thighs and we can't believe we waited so long! The chicken tasted great - very moist and full of flavor!
This marinade was fantastic and it came together in a snap! I mixed it together the night before we grilled and let the chicken marinate overnight in the refrigerator. If you are pinched for time, you can let this marinate for as little as 10 minutes, but I would recommend at least an hour. Chicken Legs absolutely loved this chicken. He hasn't stopped raving about it. He wants to double the recipe next time so we have leftovers for lunch the next day.
Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
4 tsp minced garlic
1 tsp dried parsley
1 Tbsp salt
1 tsp pepper
1/3 cup dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 1/2 tsp dried rosemary
Instructions:
Combine all ingredients except for chicken.
Mix well.
Pour over chicken (I use a ziplock bag) and let marinate for 1 hour or up to overnight.
Remove chicken from marinade and grill until done (165 degrees - this takes us around 10-12 minutes).
If you would rather bake them... I would bake them at 450 for 40 minutes in a foiled lined 9x9 pan. Enjoy!
Copyright © 2007-2013 Stephanie Parker | Plain Chicken, Inc. All Rights Reserved.
From: Steph @ www.plainchicken.com/
adapted from Julia's Healthy Italian Cooking
We finally branched out from boneless chicken breasts and grilled some chicken thighs. This was our first time grilling chicken thighs and we can't believe we waited so long! The chicken tasted great - very moist and full of flavor!
This marinade was fantastic and it came together in a snap! I mixed it together the night before we grilled and let the chicken marinate overnight in the refrigerator. If you are pinched for time, you can let this marinate for as little as 10 minutes, but I would recommend at least an hour. Chicken Legs absolutely loved this chicken. He hasn't stopped raving about it. He wants to double the recipe next time so we have leftovers for lunch the next day.
Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
4 tsp minced garlic
1 tsp dried parsley
1 Tbsp salt
1 tsp pepper
1/3 cup dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 1/2 tsp dried rosemary
Instructions:
Combine all ingredients except for chicken.
Mix well.
Pour over chicken (I use a ziplock bag) and let marinate for 1 hour or up to overnight.
Remove chicken from marinade and grill until done (165 degrees - this takes us around 10-12 minutes).
If you would rather bake them... I would bake them at 450 for 40 minutes in a foiled lined 9x9 pan. Enjoy!
Copyright © 2007-2013 Stephanie Parker | Plain Chicken, Inc. All Rights Reserved.
