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.
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.
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.
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.