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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?