Created by Kim in the nourish + flex kitchen
Photo by: Towfiqu Barbhuiya
I have never been a fan of thicken thighs. I don’t recall if I had a bad experience or what, but I always thought they were rubbery. Perhaps it was the way they were cooked in the past. I love the hints of Dijon, garlic, and brown sugar in this recipe. It will have you firing up the grill, but not until you marinade them for at least an hour. As always, let me know your thoughts in the comments!
Ingredients:
1 pack of organic chicken thighs (boneless, skinless)
Marinade:
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
2 Tbsp Dijon mustard
1 Tbsp brown sugar
1 tsp paprika
1 tsp pepper
1 tsp fresh rosemary chopped finely
1 tsp fresh parsley chopped finely
1 clove of garlic chopped
Instructions:
*In a small bowl, whisk together the marinade ingredients in order. Place chicken thighs in a container and pour marinade over top. Massage until thoroughly incorporated. Cover and refrigerate for at least an hour.
*When you’re ready to cook the chicken, light the grill and set to medium heat
*Cook chicken for 4-5 minutes each side
*Continue turning every few minutes until done (15-20 minutes)
*Let chicken sit for 5 minutes and cut thighs into strips
*I usually pair this with white rice and sauteed broccoli
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