Grilled Chicken with Dijon, Lemon and Herb Marinade
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.
- 8 bone-in chicken thighs (or other 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 keep it longer, which is okay but not necessary, refrigerate.) Heat grill to high. Discard the marinade. Grill the chicken over indirect-medium heat, turning occasionally, until done, about 40 minutes depending on size, or until the juices run clear. Serve hot, room temperature or chilled.
Notes: For a healthier version, remove the skin before marinating. It is every bit as good. Alternately, the skin can be removed after grilling but, personally, if it is on there, I am going to eat it. Yum.