Stuff You Need
This marinade is for ~9-12 boneless skinless chicken thighs.
In a bowl combine the following:
- ~1/3 cup smooth dijon (Maille brand)
- ~1/3 cup Honey
- ~1/3-1/2 cup EVOO
- 1/4 tsp Granulated garlic
- 1/4 tsp Granulated onion
- 1/4 tsp Black pepper
- 1/4 tsp Table salt
- 1 tsp white vinegar
The dijon will act as your emulsifier and pull everything together; You want to whisk until smooth and well combined.
Prepping the Chicken Thighs Before Marinating
If you bought yours bone-in and skin on, remove both. The bone serves no purpose and the skin/fat won’t render with how hot we’re cooking.
If your thighs came trimmed, the only thing to look for is excess fat and any cartilage that may be left over.
Excess fat will be at the edges, use your knife to scrape it off.
If you flip the thigh over, look for this knuckle and remove it.
This cartilage won’t render and will be chewy.
Once the cartilage is removed, put all the thighs in the marinade and toss around so they’re completely coated.
The marinade will cling to the meat.
Allow to marinate for at least 2 hours; You can also marinate overnight.
After 2 Hours, Get Your Grill to ~450F
I used my Pellet grill – once preheated, put on the center rack away from hot spots.
Note: There’s lots of sugar in the marinade and it’s apt to burn if you put it directly over the heat.
Allow to grill on one side for ~10 minutes, then flip.
Grill for another ~10 minutes.
All you’re doing is waiting till they reach the color you like. For me this was after 20 minutes.
Basically all you’re doing is getting color whilst trying to avoid scorching the sugar. Internal temperature will be over 165, in the range of ~185F+.
Once at the Color You Like, Take off to Rest for ~5 Minutes
I serve this over rice, in salad, or even on its own (usually skewered).
Enjoy!
Grilled Honey Mustard Chicken Thighs
Ingredients
- 9-12 boneless, skinless, chicken thighs
For Honey Mustard Marinade
- 1/3 cup smooth dijon Maille brand
- 1/3 cup Honey
- 1/3-1/2 cup EVOO or any neutral oil
- 1/4 tsp Granulated garlic
- 1/4 tsp Granulated onion
- 1/4 tsp Black pepper
- 1/4 tsp Table salt
- 1 tsp white vinegar
Instructions
- Whisk together dijon, honey, EVOO, granulated garlic, granulated onion, black pepper, salt, and white vinegar until smooth.1/3 cup smooth dijon, 1/3 cup Honey, 1/3-1/2 cup EVOO or any neutral oil, 1/4 tsp Granulated garlic, 1/4 tsp Granulated onion, 1/4 tsp Black pepper, 1/4 tsp Table salt, 1 tsp white vinegar
- Remove bones and skin from chicken thighs if present.
- Trim excess fat from edges and remove cartilage knuckles from underside of thighs.
- Place thighs in marinade and coat completely.
- Marinate for at least 2 hours or overnight.
- Preheat grill to 450F.
- Place thighs on center rack away from direct heat.
- Grill for 10 minutes on first side.
- Flip and grill for 10 minutes on second side until desired color is reached and internal temperature reaches 165F or higher.
- Remove from grill and rest for 5 minutes.
- Serve over rice, in salad, or on skewers.
