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Grilled Honey Mustard Chicken Thighs

This marinade works great with chicken thighs. It tenderizes flavors, and clings right to the meat. I use this chicken for salads, on a sandwich, over rice, or even just on a skewer.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 35 minutes

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.

Notes

Sugar in marinade burns easily, so keep thighs away from direct heat.
If you don't have a grill, line a baking sheet with foil and then put thighs in a 450F oven for ~20-30 minutes. If your oven has convection bake, use it. 
If your thighs are bone-in, skin-on, add 15-30 minutes to prep time to trim.