Grilled Dijon Chicken Thighs
By Kath Dedon
.
I enjoy listening to Tom Douglas’ and Thierry Rautureau’s weekend radio program, Seattle Kitchen. A while ago Thierry talked about his favorite way to grill chicken. I don’t remember all of the details, but I do remember that the main ingredients in his marinade were Dijon mustard and olive oil. So, inspired by Thierry, I recently made delicious Grilled Dijon Chicken Thighs.
With only an hour of marinating time, the chicken thighs were nicely seasoned. You could cover the thighs, refrigerate them, and let them marinate for several hours. That would certainly enhance the flavor.
Using my Weber gas grill (which Bob recently thoroughly cleaned and then installed new burners, “flavorizer bars”, and cast iron cooking grates) I grilled the chicken thighs using the Indirect Grilling method.
The chicken thighs were huge, about 8 ounces each, so I thought it would take about 45 minutes to cook them. I checked them at 30 minutes with an instant-read meat thermometer and they were done! They measured 180° in the thickest part.
The thighs were golden brown and were really ready to eat, but I moved them over to the hot side for a couple of minutes to give them some subtle grill marks.
We both really enjoyed these Grilled Dijon Chicken Thighs! They were cooked perfectly and the mustard added great flavor.
.
Grilled Dijon Chicken Thighs served with Green Beans
.
Grilled Dijon Chicken Thighs
Inspired by Thierry Rautureau (The Chef In The Hat), owner of Luc and Loulay in Seattle
.
.
Serves 2 – 4
.
The timing and directions are what worked with my Weber gas grill. You may need to make adjustments for your grill.
.
4 chicken thighs, about 2 pounds total
1/3 cup Dijon mustard
1/3 cup extra virgin olive oil
- Whisk the mustard and the olive oil together.
- Put the chicken in a baking dish and rub the mustard mixture all over it.
- Leave the chicken skin-side down, covered and refrigerated for at least 1 hour.
.
.
4. Remove the chicken from the refrigerator and gently scrape most of the mustard mixture off, leaving a thin layer.
.
5. Start the grill, turning all burners on high. Let it preheat for 10 minutes (15 minutes if you have cast iron grates).
6. When the grill is hot, turn one of the burners off for Indirect Grilling. If you have a 2-burner grill, turn the back one off. If you have a 3-burner grill, turn the center one off. Turn the remaining burner(s) down to Medium heat.
.
7. Place the chicken skin-side up over the area that has the burner turned off. Close the lid. With the 2 burners on Medium and the center one off, my grill maintained a temperature of just over 400°.
.
8. Check them with a meat thermometer after about 20 minutes. They are done when the temperature is 165°.
9. If desired, move the chicken over to the hot part of the grill to sear for a minute or two on each side.
.
10. Turn off the grill, remove the chicken and enjoy!
.
.
In the kitchen with Kath 
You tell Bob his Weber rebuild looks fantastic. I’m on my fourth Weber, with two of them being new and currently in use. I have a weekend kettle and a weekday Q3200.
Now, as for you chicken recipe, it looks great. Simple is always a great way to cook. We’re planing to have what we call over here, Chicken Steak (boneless hindquarter) tonight. Your marinade is going on those babies for sure. Also, thanks for the link to Seattle Kitchen, can’t wait to listen to them.
Thanks, Ron! We love “Chicken Steak” which must be like the boneless chicken thighs I often use. I think you’ll really enjoy listening to Seattle Kitchen.
Kath, I just had to get back to you and let you know how much we enjoyed this marinade. So simple and so good.
Thanks so much, Ron, for letting me know! Yep, it’s a keeper! 🙂