My sister had made this recipe a while back and we more or less inhaled this chicken. This is a delicious, easy dinner that can be prepared ahead of time and grilled later. The marinade packs more flavor than I anticipated and it was a great surprise when I first tried it. I've since added this recipe to my rotation of summer dinner and I am sure it would taste great broiled as well. The original recipe calls for chicken skewers, but I take the easy way out and just use the marinade on chicken thighs.
Recipe from Smitten Kitchen
4 tablespoons whole grain mustard
2 tablespoons Dijon mustard
4 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoons chopped fresh rosemary leaves
2 teaspoons smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
2-3 pounds boneless, skinless chicken thighs or beef
Mix all the ingredients of the marinade together (everything but the chicken). Allow to rest 30 minutes, or keep in an airtight container in your fridge for up to a week.
If using skewers, soak wooden skewers prior to use. Thread chicken on skewers and brush with marinade. If just using regular chicken or meat pieces, mix the meat in your marinade.
Heat your grill to medium high and grill until chicken is cooked through, about 5 minutes per side.
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