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A recipe from Wildtree Workshop: Backyard BBQ
2 pounds boneless skinless chicken thighs
1/4 cup Dijon mustard
2 tablespoons honey
1 lemon juiced
1 tablespoon Roasted Garlic Grapeseed Oil
1 tablespoon European Dipping Oil - Mediterranean Balsamic
1 tablespoon Lemon Pepper Blend
1 tablespoon Red Bell Pepper & Garlic Blend
2 lemon halved
- Add chicken thighs, Dijon mustard, honey, lemon juice, European Dipping Oil-Mediterranean Balsamic, Lemon Pepper Blend, and Red Bell Pepper & Garlic Blend to a freezer bag and seal. Squeeze bag to combine ingredients.
- Preheat grill to high heat. Clean and grease the grill grates. Grill lemon halves for 1-2 minutes until browned and lightly caramelized. Grill chicken for 5-6 minutes on each side until lightly charred and cooked through: 165°F. Serve chicken with a squeeze of grilled lemon.
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