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Rosemary Mustard & Citrus Chicken Thighs

Ingredients

Scale
  • 4–5lbs/2-2.5Kg of boneless skinless chicken thighs
  • Juice & zest of 1 orange
  • Juice & zest of 1 lemon
  • 6 sprigs fresh rosemary, finely chopped
  • 2 cloves garlic, smashed
  • 1/2 tsp crushed red pepper
  • 1/2 cup olive oil
  • 1 cup Dijon mustard
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 3 whole lemons – cut in half for grilling

Instructions

Place the lemon and orange juice and zest, rosemary needles, garlic, mustard, olive oil, coarse salt, black pepper & red chilli flakes in a food processor or blender. Puree into a paste.

Place the marinade in a zip lock bag. Add the chicken & massage the thighs. The chicken can be refrigerated and marinated overnight or left on the counter for up to 2 hours.

Bring the chicken to room temperature.

Preheat grill on high.

Turn the grill down to medium heat. Add the chicken to the grill & place the lemons, flesh side down on the grill. Grill the thighs for 5 minutes then turn them over and grill for another 5 minutes. Turn again and grill for another 5 minutes. Check the chicken is cooked through.

Serve with roasted potatoes and garnish with the caramelized lemons.

SERVES 6-8

Notes

You can use boneless chicken breast instead-but increase cooking time (6,6,6 minutes or 7,7,7 minutes) depending on the size of the breasts.

Find it online: https://melissamayo.com/recipe/rosemary-mustard-citrus-chicken-thighs/