Day Fifty-Six - Rosemary Mustard Chicken Thighs (3.30.14)

Ingredients

• 1 tablespoon coconut oil, melted
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 2 cloves garlic, crushed
• 1 tablespoon chopped fresh rosemary
• 1 lb skinless chicken thighs

Instructions

1. Combine oil, mustard, lemon juice, garlic and rosemary in a zip-top plastic freezer bag; add chicken thighs. Seal bag, and let stand 1 hour.
2. Preheat grill or grill pan over medium heat. Remove chicken from marinade. Place chicken thighs on a grill rack rubbed with oil.
3. Grill 30 to 35 minutes or until are done, turning occasionally.

We enjoyed a spinach salad with warm bacon dressing on the side. As always, comment if you'd like the recipe!

Opinions

Katie: This dish was delicious. The chicken thighs turned out great and kept their moisture which was wonderful. The flavors were very good and worked well together to make a good all-around dish.

Potter: This dish turned out great. This was one of our joint efforts (Katie made the side and I made the chicken) and it was all around a great meal. The chicken was quick and easy to prep/make and while it takes time to marinate/bake it's really a very low maintenance dish that tastes wonderful.