Recipe courtesy of Franco Noriega
Grilled Lemon Dijon Chicken
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 32 g
- Cholesterol
- 153 mg
- Sodium
- 693 mg
Meaty chicken thighs are seasoned with a fragrant rosemary oil, then grilled to perfection. Serve over a homemade Dijon mustard sauce and top with fresh lemon zest and micro arugula for a simple yet impressive main course.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 32 g
- Cholesterol
- 153 mg
- Sodium
- 693 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a grill or large grill pan; an instant-read thermometer- Add the olive oil, garlic and rosemary to a small skillet and bring to a simmer over medium heat. Simmer until the garlic is tender and the oil is perfumed, 1 to 2 minutes. Set aside to cool; reserve 2 tablespoons for serving.
- Prepare a grill or large grill pan for medium-high heat.
- Brush the chicken thighs with the rosemary oil and sprinkle both sides generously with salt and pepper. Grill, untouched, until distinct grill marks form and the chicken lifts easily from the grill grates without sticking, 6 to 7 minutes. Flip the chicken and continue to grill, untouched, until the chicken is no longer pink in the middle and an instant-read thermometer registers 165 degrees F, 6 to 7 minutes more.
- Meanwhile, add the honey, mayonnaise, mustard, heavy cream, cayenne and 1/2 teaspoon salt to a small saucepan and place over medium-low heat. Cook, whisking frequently, until smooth and just warmed through, about 3 minutes. Do not boil; the sauce may break.
- To serve, spoon the Dijon sauce on a dinner plate or platter, then top with the grilled chicken. Drizzle with the reserved rosemary oil. Sprinkle with the lemon zest, then drizzle over a squeeze of lemon and top with the micro arugula.
