Makes 4 servings
Macros: 242 Cal, fat 14g, carbs 13g, protein 16, fibre 0g
one lb boneless, skinless chicken thighs
three tbsp honey
three tbsp dijon mustard
one tbsp olive oil
one clove garlic, grated or minced
one pinch cayenne pepper (optional)
salt and pepper to taste
Place the chicken thighs on a cutting board and season generously with salt and pepper on all sides.
In a large bowl, combine the honey, mustard, olive oil and cayenne pepper (optional) and whisk to combine. If you find the mixture too thick, simply add a splash of warm water and whisk again to loosen it up.
Add the chicken thighs to the bowl and toss to coat in the honey mustard marinade. Allow to marinate, for at least 5-10 minutes, while you heat up the grill. You can also prepare the chicken thighs ahead of time and allow them to marinate, stored in the fridge, for up to 8 hours.
Heat a grill to medium-high heat. Once warm, add the chicken thighs to the grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through or a thermometer reads 165°.
Once cooked, remove the chicken thighs from the grill and allow to rest for 5 minutes before serving to help to preserve the juices.