- Honey Dijon Grilled Thighs
- Tiny New Potato Skewers
- Green Saland with Garlic Vinaigrette
- Fresh Fruit
Grease grill and preheat to medium-high.
- 3 tbsp Dijon mustard
- 2 tbsp liquid honey
- 1 tbsp vegetable oil
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 8 boneless chicken thighs
- Salt and pepper
In a bowl, combine mustard, honey, oil, lemon juice and thyme.
Sprinkle chicken thighs with salt and pepper.
Grill for five minutes; turn and grill for another five to six minutes or until the chicken is no longer pink inside. Brush with mustard mixture during the last minute of cooking.
Rather than digging through the snow on our terrace to get to our BBQ, I baked them in the oven instead for 30 minutes (turning after 15 minutes) in an oven at 425F. I put the sauce on during the last five minutes.
And here they are when they came out of the oven ...
|I served them with Kraft Dinner|
I tasted the sauce before I put it on the chicken and all I could taste was the oil. When it was done, though, the honey and mustard came through. Yum!
The chicken was good. It was tender and the sauce formed a yummy glaze. Gord liked them and said they were delicious.
I'd make this again. It was easy and yummy!