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Grilled Chicken Thighs with Lemon-Mustard Marinade

Serves 4

The thighs are my favorite part of the chicken and this recipe was created with that in mind. However, the marinade is equally delicious with bone-in breasts, wings or legs. Simply adjust the cooking time as needed. Serve on a busy weeknight or, since the chicken is good hot, warm, room temperature or chilled, it is perfect for a picnic or potluck event. The recipe can be made in any amount, so it is a quick and easy crowd pleaser.

Ingredients

  • 8 bone-in chicken thighs (can use other bone-in chicken parts)
  • 2 teaspoons Dijon mustard
  • 5 cloves garlic, chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • Juice and grated rind of 1 lemon
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Place the chicken in a baking dish in one layer. Mix the remaining ingredients in a small bowl until well combined. Spread over the chicken on both sides. Cover with plastic wrap and let it marinate for 30 minutes. (If you marinate longer than 30 minutes, which is okay but not necessary, refrigerate while marinating.)

Heat grill to high. Discard the marinade. Grill the chicken over indirect-medium heat until done and the juices run clear, about 40 minutes depending on size, turning occasionally and checking for flare-ups. Serve hot, room temperature or chilled.

Notes: If desired, the skin can be removed before marinating. The chicken will still be very good.

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