For Easter this year, my uncle hosted a big family barbecue full of great grilled meats, salads and desserts. Among the buffet were these delicious moist and tender chicken pieces. When I asked him what they were, he said they were chicken thighs that he just marinated and put on the barbecue. Why had I never thought of that? Chicken breasts are great, but they can become quite dry quickly, which chicken thighs cook faster and stay flavourful and tender.
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When I was stumped on what to make for dinner last night, I recalled those barbecue chicken thighs and quickly whipped up this marinade. It turned out great and I know this will become a regular summer meal for us from now on.
What you’ll need:
- 1 lb boneless skinless chicken thighs, trimmed
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 2 tsp worcestershire sauce
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
You can easily increase these quantities to make more chicken. I doubled this recipe so that we had extra for lunches.
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Trim the chicken thighs and then place in the marinade. Toss around until well coated. Seal the container or plastic bag, and place in the refrigerate for at least 3 hours.
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Preheat grill to medium-high. Place the chicken on the grill and close the lid. Cook on each side for about 5 minutes or until the internal temperature reaches 165°F. Remove the chicken to a serving dish and allow to sit for 5 minutes before serving.
Mmmm – looks so delish!! Thanks for sharing at Project Inspire{d}! Pinned! Hope you can share more of your creativity at tonight’s party – 8 pm EST http://www.settingforfour.com