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A recipe from Wildtree Workshop: Backyard BBQ
INGREDIENTS
John Henry's Boneless Skinless Chicken Thighs
2lbs
Dijon Mustard
1/4 cup
Honey
2 Tbsp
Lemon Juice
1 whole lemon, juiced
Roasted Garlic Grapeseed Oil
1 Tbsp, available from Wildtree
Mediterranean Balsamic European Dipping Oil
1 Tbsp, available from Wildtree
Lemon Pepper Seasoning Blend
1 Tbsp, available from Wildtree
Red Bell Pepper and Garlic Seasoning Blend
1 Tbsp, available from Wildtree
Whole Lemons
2, cut in half
PREPARATION
  • 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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