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Grilled Mustard-marinated Chicken Thighs https://www.metro.ca/userfiles/image/recipes/hauts-cuisse-poulet-grilles-marines-dijonnaise-5286.jpg PT10M PT20M PT1H30M
Combine marinade ingredients.Add thighs to marinade, refrigerate for 1 - 2 hours.Preheat barbecue to medium.Or preheat oven to 375°F (190°C).Remove thighs from marinade.BBQ:Place on the hot grill. Cook for 10 minutes, reduce heat to low, and cook thighs for another 10 minutes, turning them often.Oven:Place thighs in a baking dish.Bake 30-35 minutes or until chicken is cooked through.The thighs are cooked when the juices run clear and their internal temperature reaches 170°F (77°C).Remove skin before serving.
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6 boned chicken thighs marinade 1/4 cup (60 mL) Dijon mustard 7 Tbsp. (100 mL) olive oil 2 Tbsp. (30 mL) white wine vinegar as needed freshly ground pepper 1 pinch of thyme To taste salt
Grilled Mustard-marinated Chicken Thighs

Grilled Mustard-marinated Chicken Thighs

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:10
Preparation
0:20
COOKING
1:30
TOTAL TIME

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Ingredients

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  • 6
    boned chicken thighs

  • marinade
  • 1/4 cup
    (60 mL)
    Dijon mustard
  • 7 Tbsp.
    (100 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    white wine vinegar

  • as needed freshly ground pepper
  • 1
    pinch of thyme

  • To taste salt
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Preparation

Combine marinade ingredients.

Add thighs to marinade, refrigerate for 1 - 2 hours.

Preheat barbecue to medium.

Or preheat oven to 375°F (190°C).

Remove thighs from marinade.

BBQ:

Place on the hot grill. Cook for 10 minutes, reduce heat to low, and cook thighs for another 10 minutes, turning them often.

Oven:

Place thighs in a baking dish.

Bake 30-35 minutes or until chicken is cooked through.

The thighs are cooked when the juices run clear and their internal temperature reaches 170°F (77°C).

Remove skin before serving.

Source : Metro

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Lactose-free recipes

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