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Julia’s thighs

25 min • 4 servings •
David

25 min •     4 servings•

David

Grilled chicken thighs with char marks on a plate, garnished with a lemon half, with mustard and olive oil in the background.

I am more of a thighs man. You can keep your breasts. I tasted Julia’s thighs on Saturday night and I couldn’t get enough of them. Thankfully, she has agreed to let me share them with you all.

I love the simplicity of this quick, succulent chicken dish. More significantly, so does my daughter who is not a big chicken fan. So I expect this will become a family staple.

Ready

  • 4 chicken thighs off the bone
  • 2 heaped Tbs Dijon mustard (or more if you like)
  • ½ tsp mashed garlic (Julia uses a jar for convenience)
  • A little oil
  • Salt and pepper
  • Lemon

    • Set

  • Bowl
  • Grill or griddle pan

    • Go!

  • Combine the mustard and garlic and bind with a little oil.
  • Season the thighs well.
  • Cover both sides of the thighs in the mustard and garlic marinade.
  • Let it marinade for a couple of hours at least.
  • Grill for a few minutes each side (don’t overdo it!).
  • Squeeze some lemon juice over the chicken and serve.

    • Recommendations

    Don’t be put off by the mustard… this is a great dish for the kids. The chicken is really juicy and has a sweetness to it that the little ones lap up. I serve it with steamed rice and broccoli for a perfectly balanced, nutritious light supper.

    chicken

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