Brace yourselves: I have a new favorite chicken recipe. My previous favorite was just chicken coated in pesto and grilled... but this one blows it out of the water. When planning my menus, I always forget about the possibility of using chicken thighs, but no more! Sure, they have more fat than breasts, but they are still not terribly fattening.
This marinade doesn't seem like much: some rosemary, olive oil, honey, and mustard. But when the components meld together, something magical happens. The resulting chicken is moist, flavorful, smoky, and herbaceous! Super easy and quick, it doesn't get any easier than throwing some ingredients in and letting it marinate. Absolutely delicious, and open to many adaptations. I can't wait to try it on pork tenderloin and chicken breasts.
Rosemary Grilled Chicken Thighs
adapted from Southern Living, September 2008
- 2 garlic cloves, minced
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons dijon mustard
- 2 Tablespoons honey
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1/2 lemon
Prepare grill. Grill chicken thighs 5-7 minutes per side, or until an internal temperature of 165 has been reached. Remove from grill and cover with aluminum foil. Allow to rest 10 minutes, then top with the juice of 1/2 a lemon before serving.