A wonderful summer recipe with fresh herbs from the garden, inspired by a Chris Nuttal-Smith recipe in Elle Gourmet magazine. First marinate the chicken in a creamy Dijon mustard and honey base, flavoured with fresh rosemary, thyme and parsley, then let the BBQ finish the task! You can freeze the marinated chicken in a Ziploc® bag, and defrost it at a later time for a quick prep.
Dijon and Herb BBQ Chicken
Servings: 4
Ingredients
- 8 chicken thighs, skin on
- 1 lemon, zested and juiced
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 5 tbsp olive oil
- 1 tsp salt
- freshly ground black pepper
- ¼ cup rosemary, chopped
- ¼ cup thyme, chopped
- ½ cup parsley, coarsely chopped
- 1 tsp crushed red pepper flakes
Instructions
- In a large Ziploc® bag or container, mix chicken thighs, lemon zest, lemon juice, Dijon mustard, honey, olive oil, salt, pepper, rosemary, thyme, parsley, and red pepper flakes. Mix well to coat chicken.
- Refrigerate for at least 4 hours, up to 24 hours.
- Heat up the BBQ to medium-hot, with direct and indirect cooking zones.
- Place chicken skin-side down on grill and cook until browned, flipping and moving around as necessary to avoid excessive charring, about 10 minutes.
- Move chicken to indirect heat and cook until meat thermometer inserted into thicket part reads 165℉, about 10-20 minutes.
Notes
Adapted from a recipe by Chris Nuttall-Smith in Elle Gourmet.
