Dijon Grilled Chicken Thighs

Grilled Dijon Chicken Thighs – boneless chicken thighs marinated in dijon, garlic, balsamic vinegar and rosemary. This chicken has SO much flavor! We always double the recipe so we have leftovers.

Grilled Dijon Chicken Thighs - boneless chicken thighs marinated in dijon, garlic, balsamic vinegar and rosemary. This chicken has SO much flavor! We always double the recipe so we have leftovers.

We finally branched out from boneless chicken breasts and grilled some chicken thighs.  This was our first time grilling chicken thighs and we can’t believe we waited so long!  The chicken tasted great – very moist and full of flavor!

This marinade was fantastic and it came together in a snap!  I mixed it together the night before we grilled and let the chicken marinate overnight in the refrigerator.  If you are pinched for time, you can let this marinate for as little as 10 minutes, but I would recommend at least an hour.  Chicken Legs absolutely loved this chicken.  He hasn’t stopped raving about it.  He wants to double the recipe next time so we have leftovers for lunch the next day.

Grilled Dijon Chicken Thighs - boneless chicken thighs marinated in dijon, garlic, balsamic vinegar and rosemary. This chicken has SO much flavor! We always double the recipe so we have leftovers.

Yield: serves 4 to 6

Dijon Grilled Chicken Thighs

prep time: 5 MINScook time: 12 MINStotal time: 17 mins

ingredients:

  • 1-1/2 to 2 lbs boneless, skinless chicken thighs
  • 4 tsp minced garlic
  • 1 tsp dried parsley
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/3 cup dijon mustard
  • 1/4 cup balsamic vinegar
  • 1 Tbsp sugar
  • 1/4 cup olive oil
  • 1-1/2 tsp dried rosemary

instructions:

  1. Combine all ingredients except for chicken.  Mix well.  Pour over chicken (I use a ziplock bag) and let marinate for 1 hour or up to overnight. 
  2. Remove chicken from marinade and grill until done (165 degrees – this takes us around 10-12 minutes). 

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Comments

  1. I have actually MADE this marinade (Rather than commenting without making the recipe- not helpful) and it’s absolutely delicious so I make it a lot BC we love it! Everyone we serve it to does too. I probably made it 5 times before I realized it called for skinless/boneless thighs. I use skin-on/bone-in thighs and legs and grill it. I also through in fresh Rosemary BC I have a bush in my yard.

    1. I forgot to mention that my Dijon mustard is from Paris and my vinegars are from Spain and Italy. Good quality is key. Marinating overnight is highly recommended.
      Easy and super flavorful. Thanks for sharing.

  2. This really was delicious, our whole family loved it. Maybe a bit salty, I will try 2 tsp salt next time. Even overcooked a bit (175 or more), it was still delicious. The marinade was enough for 12 thighs (sorry I didn't notice the weight). We grilled for around 7 minutes on the first side and 5 minutes on the 2nd side. The temperature of the grill was between 300 and 350 (more often closer to 300).

  3. I realize you posted this recipe years ago, but I just found it and used this marinade tonight for dinner. This is one of the best and most flavorful marinades I have ever used! Thank you!

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