Lemon Thyme Dijon Grilled Chicken (a variation on Wicked Good Chicken)


  • 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


  1. Mix the Dijon, honey, vinegar, salt and pepper, and the 1 tablespoon minced thyme.
  2. 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.
  3. 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.)
  4. Allow to sit for 5-10 minutes before serving and garnish with a little minced thyme and a lemon slice or wedge.

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