We love the grill, but starting up the grill may or may not coincide with Memorial day, which as we all know is considered the technical start of the grilling season and summer.However, it does usually coincide with a beautiful picture perfect day, the kind of day, when you want to listen to the fire singing the smoke rising and watch the sun shining. Yes, this Sunday’s picture perfect weather made me finally get out and hit the grill. I tossed together something simple and flavorful, a recipe for a Honey Mustard chicken made with my own homemade marinade, which was a beautiful balance of sharp, spicy flavors nicely rounded out with a touch of sweetness.
To finish off the chicken, I add in some red bell peppers that I had sitting around that I dipped into some freshly salted olive oil and cooked them over the fire for just a few minutes and we were in business. You can add whatever vegetable you have handy, it just makes this a complete meal.
This year I have been growing my own micro greens, and one of my favorite varieties are mustard greens. I actually let some of them grown and flower to use the flowers for garnish, and that is what I did for this dish. If you are looking for an easy and flavorful recipe to add to you family grilling repertoire check out this recipe. As you mix the marinade, it might seem like a lot of complex flavors, but they come together beautifully on the grill. For more grilling ideas, here is a list of marinades that I have cobbled together for you, try them and let me know what you favorite one is.
A simple and flavorful preparation of grilled chicken using a honey mustard marinade.
- 1/2 cup stone ground country style mustard
- 2 green Serrano chilies
- 3 tablespoons creamy horseradish sauce
- 3 tablespoons olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 2 pounds boneless skinless chicken thighs
- 1 or 2 red bell peppers, cut into wedges
- Extra olive oil for brushing
- Micro Greens or Cilantro for garnish
- In a blender blend the mustard, Serrano chilies, horseradish sauce, olive oil, garlic, soy sauce, honey and cider vinegar until smooth,
- Place in a mixing bowl.
- Trim the chicken of any excess fat, cut each thigh into half and add to the marinade and let it marinate for at least 4 hours.
- Turn on the grill until nice and hot and grill the chicken for about 6 to 7 minutes on each side, until well browned and cooked through, baste with remaining marinade and extra olive oil as needed.
- Dip the pepper pieces in a little olive oil and cook for 2 to 3 minutes and add to the chicken.
- Garnish with chopped micro greens or cilantro and serve.
Most of the prep time is for marinating the chicken.