Quick, easy and flavourful without the need to marinate ahead of time.
INGREDIENTS:
12 boneless skinless chicken thighs
1 tablespoon Dijon mustard
1 1/2 tablespoons grainy mustard
1/4 cup freshly squeezed lemon juice (approximately 1 lemon)
1/4 cup of honey
pinch of cayenne pepper
1 1/2 tablespoons of minced fresh rosemary
2 additional lemons
salt and freshly ground black pepper to taste
INSTRUCTIONS:
1. Heat barbeque to medium high heat.
2. Pat dry chicken. Leave at room temperature while you prepare next steps.
3. Make basting/finishing sauce. Whisk both mustards, lemon juice, honey, rosemary, salt, pepper and pinch of cayenne. Set aside.
4. Slice 2 lemons in half.
5. Grease grill.
6. Place lemons cut side down on grill until there are smokey grill marks. Once ready remove and set aside.
7. Generously salt and pepper chicken.
8. Place chicken on grill at the same time that you grill the lemon. Cook chicken for 8 minutes covered (lid down), baste uncooked side and then flip.
9. Grill for an additional 6 to 8 minutes. Chicken is ready when juices run clear when pierced with a fork.
10. Cover cooked chicken with aluminum foil and let rest for 5 minutes before serving.
11. Serve with a squeeze of the barbequed lemon.
TIPS:
1. Always pat dry chicken before seasoning.
2. Be sure to grease barbeque grills before cooking. I use grapeseed oil.
3. Salt chicken just before it is put on the grill, not before. If you salt too soon before the chicken is cooked, the chicken will be dry, since the salt will draw out the moisture.
INGREDIENTS:
12 boneless skinless chicken thighs
1 tablespoon Dijon mustard
1 1/2 tablespoons grainy mustard
1/4 cup freshly squeezed lemon juice (approximately 1 lemon)
1/4 cup of honey
pinch of cayenne pepper
1 1/2 tablespoons of minced fresh rosemary
2 additional lemons
salt and freshly ground black pepper to taste
INSTRUCTIONS:
1. Heat barbeque to medium high heat.
2. Pat dry chicken. Leave at room temperature while you prepare next steps.
3. Make basting/finishing sauce. Whisk both mustards, lemon juice, honey, rosemary, salt, pepper and pinch of cayenne. Set aside.
4. Slice 2 lemons in half.
5. Grease grill.
6. Place lemons cut side down on grill until there are smokey grill marks. Once ready remove and set aside.
7. Generously salt and pepper chicken.
8. Place chicken on grill at the same time that you grill the lemon. Cook chicken for 8 minutes covered (lid down), baste uncooked side and then flip.
9. Grill for an additional 6 to 8 minutes. Chicken is ready when juices run clear when pierced with a fork.
10. Cover cooked chicken with aluminum foil and let rest for 5 minutes before serving.
11. Serve with a squeeze of the barbequed lemon.
TIPS:
1. Always pat dry chicken before seasoning.
2. Be sure to grease barbeque grills before cooking. I use grapeseed oil.
3. Salt chicken just before it is put on the grill, not before. If you salt too soon before the chicken is cooked, the chicken will be dry, since the salt will draw out the moisture.
