Grilled Rosemary Lemon Chicken Thighs
By á-25087
Rate this recipe
4.6/5
(8 Votes)
Ingredients
- 1 tablespoon finely chopped fresh Rosemary
- 1 lemon juiced about 2 tablespoons lemon juice
- 1 tablespoon EVO
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 boneless skinless chicken thighs trimmed of any excess fat
- 1 large plastic Ziploc bag
Details
Adapted from foodgawker.com
Preparation
Step 1
1.In a small bowl, mix the first seven ingredients together.
2.Place the chicken thighs in a large Ziploc bag and pour the marinade over them.
3.Seal the bag, and massage the marinade into the chicken, turning to coat.
4.Marinate in refrigerator for at least 2 hours (or overnight).
5.Preheat grill to 450 degrees F. Spray each chicken thigh with canola cooking spay. Grill chicken thighs for 4 minutes per side, or until the internal temperatures reaches 165.
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