Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
2 pounds boneless, skinless chicken thighs, pounded to 1/2-inch thickness
1/2 cup Dijon mustard
1/4 cup honey
1 tablespoon fresh lemon juice or apple cider vinegar
Kosher salt and freshly ground pepper to taste
1 tablespoon fresh thyme (or oregano), minced, plus extra for garnish
lemon slices or wedges
- Mix the Dijon, honey, vinegar, salt and pepper, and the 1 tablespoon minced thyme.
- Place chicken in a large bowl or zip-top bag and add about two-thirds of the Dijon mixture. Refrigerate chicken and extra sauce until ready to grill, although it is fine to grill immediately.
- Over medium heat, grill chicken thighs for about 5 minutes per side, or until just cooked through, basting occasionally with remaining sauce. (Grilling time will be a bit longer if the thighs have not been pounded.)
- Allow to sit for 5-10 minutes before serving and garnish with a little minced thyme and a lemon slice or wedge.