Wicked Good Chicken is a delicious in-a-hurry dinner that relies on pantry ingredients. No marinade time necessary. Bakes in twenty minutes. Pair it with one of my all-time favorite salads–Apple-Pecan Spring Greens with Maple Dijon Vinaigrette–and you have a complete meal that is worthy of company. Slice cold leftovers and serve them overtop of the same salad for a satisfying dinner later in the week.
Given all these positive attributes, I thought this recipe deserved a warm-weather makeover. The following variation is a perfect option when you’d prefer grilling to baking or when you feel inclined to simply alter the flavors a bit. Instead of the maple syrup in the original recipe, I used honey. Because I love the combination of thyme and honey, I swapped the rosemary for thyme. Oregano would be nice, too. A little squeeze of lemon at the end compliments the honey and thyme beautifully.
While I used boneless, skinless thighs this time around, chicken breasts are also a fine choice. The thighs are a little more forgiving, however, and will not dry out as easily if you are one who errs on the side of overcooking. For either one, pounding to an even thickness will ensure more consistent and quicker cooking. Ask at your market or grocery store: there is a good chance someone at the meat counter will do this for you, making your at-home prep that much easier!
- 2 pounds boneless, skinless chicken thighs, pounded to 1/2-inch thickness
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon fresh lemon juice or apple cider vinegar
- kosher salt and freshly ground pepper to taste
- 1 tablespoon fresh thyme (or oregano), minced, plus extra for garnish
- lemon slices or wedges
Mix the Dijon, honey, vinegar, salt and pepper, and the 1 tablespoon minced thyme.
Place chicken in a large bowl or zip-top bag and add about two-thirds of the Dijon mixture. Refrigerate chicken and extra sauce until ready to grill, although it is fine to grill immediately.
Over medium heat, grill chicken thighs for about 5 minutes per side, or until just cooked through, basting occasionally with remaining sauce. (Grilling time will be a bit longer if the thighs have not been pounded.)
Allow to sit for 5-10 minutes before serving and garnish with a little minced thyme and a lemon slice or wedge.