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Sage Honey Mustard Chicken Thighs

Ingredients

Scale
  • 8–10 of boneless skinless chicken thighs
  • 1 bunch of fresh sage (leave a few leaves for garnish)
  • 2 cloves garlic, smashed
  • ½ tsp crushed red pepper
  • 4 TBS olive oil
  • 3 TBS Dijon mustard
  • 2 TBS honey
  • 1 TBS balsamic vinegar
  • 1 tspn coarse salt
  • 1 tspn black pepper
  • Fresh sage leaves to garnish

Instructions

Place the fresh sage, garlic, red pepper flakes, olive oil, mustard, honey, balsamic vinegar, coarse salt, and black pepper 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 to high. Turn the grill down to MEDIUM LOW heat.

Grill the chicken for 5 minutes turn and cook for 5 minutes. Turn the thighs and grill for 5 more minutes and then finally another 5 minutes (Total time 20 mins- 5,5,5,5 a side). Check the chicken is cooked through.

Serve with roasted potatoes and some grilled corn.

SERVES 4

Notes

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

Find it online: https://melissamayo.com/recipe/sage-honey-mustard-chicken-thighs/