Spicy Mustard Grilled Chicken
- 6 Chicken Thighs
- 4 Tablespoons Pinot Grigio
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Whole Grain Mustard
- 1 Large Yellow Onion, Peeled And Quartered
- 4 cloves Garlic, Peeled And Sliced
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Sea Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Red Pepper Flakes
- 1.
- Place all ingredients inside a large, resealable bag.
- Seal the bag.
- Gently massage the meat to thoroughly coat the chicken and combine the ingredients.
- 2.
- Set the sealed bag in a large bowl.
- 3.
- Place in the refrigerator for 5 hours to marinate, turning over at least once during the marinating process.
- 4.
- When you are ready to grill, remove the chicken from the refrigerator and allow it to sit on the counter while the grill heats.
- 5.
- Heat your grill to medium heat.
- Place the chicken on the grill, skin side down.
- Close the grill lid.
- 6.
- Cook the chicken for 15 minutes, turning when browned on each side.
- You want to cook the meat slowly enough to crisp the skin while cooking throughout.
- If your grill is too hot, the skin will burn and the inside will still be raw.
- If your grill is too cool, the chicken will smoke instead of cook and the time will be increased.
- 7.
- Serve immediately.
chicken, soy sauce, grain mustard, yellow onion, garlic, cayenne pepper, salt, black pepper, red pepper
Taken from tastykitchen.com/recipes/main-courses/spicy-mustard-grilled-chicken/ (may not work)