Fine Cooking Magazine - November/December 2020

Servings: 4

I like that you can smear this mustard paste on the thighs and marinate for a few hours to create deep flavor or go right to the grill if you’re short on time. Either way, watch the fire while browning the meat over direct heat. If you get flare-ups that don’t go out when you close the lid, carefully move the thighs out of harm’s way.

Ingredients

1/2 cup Dijon mustard
1/4 cup extra-virgin olive oil
1 Tbs. dried dill, crushed
2 tsp. Worcestershire sauce
3/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
8 bone-in, skin-on chicken thighs (each about 6 oz.), trimmed of excess fat and skin
Fresh dill fronds, for garnish (optional)

Calories (kcal) : 610
Fat Calories (kcal): 380
Fat (g): 42
Saturated Fat (g): 10
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 22
Cholesterol (mg): 260
Sodium (mg): 1020
Carbohydrates (g): 1
Fiber (g): 0
Sugar (g): 0
Protein (g): 46

Preparation

In a large bowl, whisk together the mustard, oil, dried dill, Worcestershire, pepper, and salt. Add the chicken and coat evenly with the mustard paste. Set aside to marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for about 2 hours.
Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct and indirect cooking, and reduce the temperature to medium heat (350°F to 375°F).
Keeping the lid closed as much as possible, grill the thighs skin side down first over direct medium heat until well marked on both sides, turning once or twice, 8 to 10 minutes. Be careful of flare-ups. Move the thighs over indirect medium heat skin side up, and cook with the lid closed as much as possible until an instant-read thermometer inserted into the thickest part of the thighs and not touching the bone registers 165°F, 15 to 20 minutes. Remove from the grill. Serve garnished with fresh dill, if you like.

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Chicken Thighs
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Dijon Mustard
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Dill
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Reviews

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Reviews (3 reviews)

alcook | 09/13/2019
We enjoyed this with the recommended wine. Chicken had lots of flavor. The flavors meld and compliment the chicken. Definitely a “do over”
GrampyE | 08/17/2019
Recipe sounds good, tried it but could not taste the marinade...followed instructions and marinaded in fridge for 5-6 hrs, added more marinade ad i grilled...not sure what went wrong
ndchef | 08/14/2019
This was so delicious! I used dried rosemary because I don't like dried dill, and the mustard marinade was great! I had no idea it would be so good grilled. My thighs were on the small side so I cooked them less time on both sides, about 8 minutes skin down, and 17 skin up. It was perfectly cooked.

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What We're Cooking Now

Name: Grilled Chicken Thighs with Mustard and Dill
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup Dijon mustard; 1/4 cup extra-virgin olive oil; 1 Tbs. dried dill, crushed; 2 tsp. Worcestershire sauce; 3/4 tsp. freshly ground black pepper; 1/4 tsp. kosher salt; 8 bone-in, skin-on chicken thighs (each about 6 oz.), trimmed of excess fat and skin; Fresh dill fronds, for garnish (optional)