Chicken Thighs with Dijon Mustard, Shallots, Thyme and Vermouth

By Holly
October 14, 2009
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Author Notes: I broiled these chicken thighs in my oven, but it could also be grilled. I llike to serve this with french lentils.Holly

Serves: 4

  • 2 tablespoons shallots, minced
  • 1 tablespoon vermouth
  • 1/8 cup dijon mustard
  • 1 tablespoon fresh thyme, picked and chopped
  • 1 tablespoon honey
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 dashes kosher salt
  • 1 pinch freshly ground pepper
  • 4 chicken thighs, bone in and skin on
  1. Mix together the shallots, vermouth, dijon mustard, thyme,honey, orange juice, soy sauce, salt and pepper.
  2. Loosen the skin on the chicken thighs and pour the marinade over the chicken. Let marinade for at least 4 hours, but really turns out well if it marniades all day.
  3. Broil in oven for 25 minutes, turning the chicken once. The chicken can also be grilled.

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