Rosemary Mustard Honey Chicken Thighs

By yeojen

Ingredients

• 1 garlic clove, pressed
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon pepper
• 1 1/2 pounds skinned and boned chicken thighs
• 1/2 lemon

Preparation

Step 1

1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
2. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.
3. Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.
*Fresh thyme, cilantro, or oregano may be substituted.