Ken Hom's Grilled Soy Mustard Chicken

• 12 skinless, boneless chicken thighs, about 1 1/2 pounds
• 3 tablespoons Japanese soy sauce
• 3 tablespoons Dijon mustard
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped Italian parsley
• 1 tablespoon Chinese or Japanese sesame oil
• 1 tablespoon olive oil
• 2 teaspoons chopped orange zest
• 1 teaspoon chopped fresh ginger

1. With a sharp knife trim all the fat from the chicken.
2. Place the pieces on a platter.
3. In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste.
4. With a spatula spread this paste evenly over the surface of each chicken thigh.
5. Cover with plastic wrap, refrigerate and marinate one and a half hours.
6. A half-hour before you are ready to grill the chicken, remove it from the refrigerator.
7. Preheat a grill or broiler.
8. Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time.
9. Alternatively, the chicken can be broiled in a preheated oven broiler.
10. Serve at once.

skinless, soy sauce, mustard, garlic, fresh coriander, italian parsley, chinese, olive oil, orange zest, fresh ginger

Taken from cooking.nytimes.com/recipes/11320 (may not work)