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 (12–15 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