Author Notes
We love the marriage of sweet and spicy, in this recipe the marinade offers two layers of spice from the chilies and the zesty mustard. I like to add in peppers and sometimes even other vegetables to make this a complete meal. —Rinku Bhattacharya /Spice Chronicles
Ingredients
- For the chicken and marinade
-
1/2 cup
stone ground country style mustard
-
2
green Serrano chillies
-
2 tablespoons
creamy horseradish sauce
-
3 tablespoons
olive oil
-
3
cloves garlic
-
1/4 cup
tamari sauce
-
1/4 cup
honey
-
3 tablespoons
cider vinegar
-
2 pounds
boneless skinless chicken thighs
- Optional garnishes and add-ons
-
1 or 2
red bell peppers, cut into wedges
-
Extra olive oil for basting
-
Micro greens or cilantro to garnish
Directions
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In a blender blend the mustard, Serrano chilies, horseradish sauce, olive oil, garlic, soy sauce, honey and cider vinegar until smooth,
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Place in a mixing bowl.
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Trim the chicken of any excess fat, cut each thigh into half and add to the marinade and let it marinate for at least 4 hours.
-
Turn on the grill until nice and hot and grill the chicken for about 6 to 7 minutes on each side, until well browned and cooked through, baste with remaining marinade and extra olive oil as needed.
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Dip the pepper pieces (if adding) in a little olive oil and cook for 2 to 3 minutes and add to the chicken.
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Garnish with chopped micro greens or cilantro and serve.
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