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Dijon-and-herb-BBQ-chicken
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Dijon and Herb BBQ Chicken

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Servings: 4
Author: Adapted from a recipe by Chris Nuttall-Smith

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.