I had mentioned over on my Menu Plan that I would post the recipe, and well, here it is.
It’s nothing overly exciting.
But anything that changes up the boring, same ole’ same ole’ chicken is good for me! And the fact that it’s super easy to throw together makes it a huge bonus for me!
My original recipe comes from both Health Bent and the Practical Paleo: A Customized Approach to Health and a Whole-Foods LifestylePractical Paleo cookbook. One used honey, the other used maple syrup. I have an abundance of both. Such problems to be found in my pantry, let me tell you!
So, using both recipes, I came up with my own. Which is still pretty much like using both recipes … so few ingredients do not leave a whole lot of room to switch it up …
4 lbs of bone in chicken thighs. Only because they were cheaper at the store. AND they didn’t have skin on them. I like my chicken thighs naked. Too much fatty stuff for me otherwise.
1/2 cup to 3/4 cup dijon mustard
6 tbs of honey
tsp of garlic
sprig or two of rosemary (stem and all)
salt and pepper to taste
Lay chicken out on a baking dish/cookie sheet, skin side down.
Mix the mustard, honey, garlic and salt and pepper in bowl. Taste. I added a squirt more of honey because I thought it was too much mustard (I used 3/4 cup, which was too much all around, in my opinion).
Once seasoning is good, pour all over the chicken. Use a brush, or your clean hands, and rub the mix all over into the grooves of the chicken. Give a quick flip, push the rosemary sprigs in between and under the sauce, cover and refrigerate 30 minutes or so.
Fire up your grill and preheat, cleaning the grates if needed (that should be a survey question, do you clean after you grill or before??)
Add chicken, skin side down and cook til nicely browned/charred and flip. Cook til done, but not dried out (ahem, Hubby would!)
Hubby called that charred piece standing up for lunch the next day …
Serve alongside a favorite (or not) veggie … enjoy!
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