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SAGE HONEY MUSTARD CHICKEN THIGHS

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DELICIOUS

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So most of you are huge fans of my rosemary and citrus chicken thighs. It’s been my go to recipe for ages but this version with sage and honey might be even better if that’s possible.

Sage is one of those underused herbs when it comes to chicken. It’s got this earthiness that works so well with the honey. The marinade is incredible.

I let it sit overnight so it penetrates the chicken making it super juicy & tasty. You can double or triple this recipe if you are having a crowd.

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

SAGE HONEY MUSTARD CHICKEN THIGHS

US (Imperial)

Print Ingredients

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

InstructionsPlace 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.

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

SERVES 4

EU (Metric)

Print Ingredients

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

InstructionsPlace 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.

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

SERVES 4

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