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Honey Mustard Chicken Thighs

  • Author: Meagan


Brock’s parents have made these a bunch of times and I finally got around to it (shockingly, I owned the cookbook).  They’re fabulous – and directly from ‘Sticky Fingers and Tender Loins’ by Ted Reader – enjoy!



Honey Mustard Chicken Thighs

2 lbs. chicken thighs (1215 skinned and de-boned)

Marinade – reserve 1/3 for basting

8 cloves of garlic, finely minced

2 t. lemon pepper

1/4 c. EACH honey AND mustard

2 T. EACH soy sauce AND lemon juice

1 T. EACH finely chopped fresh ginger AND cilantro


Whisk together the marinade ingredients in a large bowl, place the thighs in a shallow glass dish and pour 2/3’s of the marinade over top.  Feel free to use your hands to toss and turn them so they’re coated.  Marinate for at least 4 hours or overnight, turning them if you remember.

Preheat your barbecue to medium-high, remove the thighs from the marinade (discard the marinade) and grill for 5 or so minutes per side, basting liberally with the reserved marinade during the final minutes.  Serve immediately! – we enjoyed ours with wild rice and broccoli.

  • Category: BBQ, Chicken, Marinade


From Meagan's Kitchen

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