These are so good I like to make extras. :-) To keep the sugars low I pair these delicious thighs with barley cooked in chicken stock along with a nice, vibrant salad.
Ingredients:
- 10-12 boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup country style Dijon mustard
- 2 tsp finely shredded lemon peel (optional)
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 4 cloves garlic, minced fine (or 1/2 tsp garlic powder)
- 1/2 tsp salt
- 1/2 tsp Chilulah hot sauce (original or chili garlic)
- 1/4 tsp fresh ground black pepper
Preparation:
In a 1-cup measuring cup, combine all ingredients but
chicken and mix thoroughly. Trim fat from chicken thighs and make sure you can
fold each thigh open so they're not too thick. Place all chicken pieces in a ziplock
bag. Pour marinade into bag, seal, mix and let sit for four hours.
Set grill to medium and grill chicken 10 minutes each side.
During this time, simmer the remaining marinade on stove. After 20 minutes of
grilling, flip thighs one more time and baste with cooked marinade. Grill 5
more minutes on low. Serve with cooked marinade on the side as extra coating or
dipping sauce.
Blessed be… and happy cooking!