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
4 to 6
For the chicken and marinade
stone ground country style mustard
green Serrano chillies
creamy horseradish sauce
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
In This Recipe
In a blender blend the mustard, Serrano chilies, horseradish sauce, olive oil, garlic, soy sauce, honey and cider vinegar until smooth,
Place in a mixing bowl.
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.
Dip the pepper pieces (if adding) in a little olive oil and cook for 2 to 3 minutes and add to the chicken.
Garnish with chopped micro greens or cilantro and serve.