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ROSEMARY MUSTARD & CITRUS CHICKEN THIGHS

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DELICIOUS

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This is one of those go to recipes I crank out whenever we have friends over for a BBQ or braai. I love how I can prep the chicken the day before. It’s so easy and everyone goes crazy for it.

The marinade is incredible. The rosemary and mustard work brilliantly with the orange and lemon zest and it penetrates the chicken making it super juicy & tasty. And I serve it alongside some charred lemon halves and some Herb Roasted Potatoes.

Run don’t walk to the grocery store to pick up the ingredients for this. It’s a sure fire winner… Happy grilling

xxx Chef MM

ROSEMARY MUSTARD & CITRUS CHICKEN THIGHS

US (Imperial)

Print Ingredients

4-5 lbs 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 tspn coarse salt

1 tspn black pepper

3 whole lemons – cut in half for grilling

InstructionsPlace 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

CHEF’S TIP
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.

SERVES 6-8

EU (Metric)

Print Ingredients

2-2.5 kg 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 tspn coarse salt

1 tspn black pepper

3 whole lemons – cut in half for grilling

InstructionsPlace 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

CHEF’S TIP
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.

SERVES 6-8

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