Herb and Mustard Grilled Chicken Thighs: Cut boneless thighs between the large and smaller sides. (They grill better when you can take the small sides off sooner.) Marinate for at least 6 hours, or up to 2 days, in: chopped onion, crushed garlic, chopped fresh herbs - I used marjoram + oregano + parsley stems - a big dollop each of Dijon mustard and coarse mustard (1 T of each per pound of chicken), zest of a lemon (reserve the juice), a good glug each of soy sauce and Worcestershire sauce, and 4 or 5 good glugs of oil. Grill. Squeeze lemon over chicken while letting it rest for 5 minutes before serving. Here’s to daylight into the dinner hour and warm-weather grilling! ;o)
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Cheat codes: I always buy 2 or 3 times the chicken that I need for this meal, doubling or tripling the marinade and freezing the rest in meal-sized packages to use in a few weeks.
This weekend, I was making one of my cheat code workhorses, Mallika Basu’s curry sauce, which meant I sliced 2 pounds of onions. I roughly chopped all the odd end pieces, and minced extra garlic, which I put into a pint Mason jar in oil to use in the marinade the next day. That evening I was chopping herbs for an oven omelet (actually, my food processor was doing the chopping), so I put in twice what I needed, putting half into the jar with the onions and garlic. I bought the chicken Sunday morning; it took me less than ten minutes to finish making the marinade, to cut the chicken, and to wrap for freezing the second batch of marinating chicken.
P.S. This is actually one of my recipes on Food52.