Dijon and Herb Grilled Chicken Thighs

By • June 15, 2015 0 Comments

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Author Notes: You know how boneless chicken thighs have a large part and an attached smaller side? I started cutting the smaller pieces off and grilling them separately a while back, to avoid drying out the smaller side before the large side is fully cooked. I've taken this another step by cutting the small side pieces into smaller chunks and skewering them. This makes it easier to get them on and off the grill. The photo is actually of a riff on this, using a marinade spiced with ground coriander, cumin and cardamom, and chopped cilantro. Enjoy! ;o)AntoniaJames


Makes 5 or 6 medium chicken thicken thighs

  • 5 or 6 boneless skinless chicken thighs
  • 2 tablespoons Dijon or other sharp mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 4 garlic cloves, smashed but not chopped
  • 2 teaspoons soy sauce
  • 1 tablespoon chopped parsley (I use the stems for this)
  • 2 tablespoons finely chopped other herbs (my favorite combinations: marjoram + thyme, basil + oregano, rosemary + thyme)
  • Salt
  • Juice of ½ lemon, or more to taste
  1. Whisk until thoroughly blended all of the ingredients except the chicken, the salt and the lemon juice in the container in which you plan to marinate (and refrigerate) the chicken. Cut the large side of each thigh away from the smaller side, so they can be cooked separately; this keeps the smaller side from overcooking. Lately, I've been cutting the small side into chunks for skewering, which makes it easier to get those odd bits on and off the grill. I find that kitchen shears work really well for this.
  2. Add the chicken to the marinade, turn to coat each piece completely, cover tightly and refrigerate for at least 4 hours, or up to 24 hours.
  3. Take the container out of the fridge 30 – 40 minutes before grilling. Make your grill medium hot (375 – 80 degrees Fahrenheit).
  4. Put the chicken on the grill; if you have cut the smaller sides into pieces, skewer them and put them on the grill, too; sprinkle with salt. Cook the larger pieces for about 7 or 8 minutes. Flip them over, salt again lightly, and cook for another 4 or 5 minutes; the internal temperature should be 165 degrees F. The meat on the skewers won't take as long.
  5. Remove from the grill, grind on some more black pepper, sprinkle lightly with lemon juice, and let rest for a few minutes, loosely covered. Serve, and enjoy! ;o)
  6. Tip: We like to drizzle the juices from the serving plate onto slices of ripe summer tomatoes and onto artisanal bread.

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