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.
This recipe is full of flavour! Can’t wait to make it again!
We enjoyed this with the recommended wine. Chicken had lots of flavor. The flavors meld and compliment the chicken. Definitely a “do over”
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.
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