Chicken Thighs in a Mustard Crust

My wife does not eat red meat and the last tine I grilled leg of lamb, she loved the smells and asked if I could do chicken the same way. I decided to do chicken thighs and they turned out great. Recipe follows.

Ray

Chicken Thighs in a Mustard Crust

5 or 6 boneless, skinless chicken thighs
Coarse salt and black pepper
2 ½ cups plain bread crumbs
¼ cup minced fresh parsley
1 tbs chopped fresh rosemary
1 tsp chopped fresh thyme
4 – 5 cloves garlic – minced
I tbs paprika
1 tbs minced fresh oregano
1 ½ cups grainy mustard
EVOO

Heat grill for cooking over indirect heat.

Mix bread crumbs, parsley, rosemary, garlic, oregano, thyme, and paprika in a baking dish.

Generously season thighs with salt and pepper.

Spread the mustard over the thighs and dip in the bread mixture, adding extra handfuls and patting as necessary to get a full coating. When all thighs are coated, lightly drizzle or spray EVOO over the top of the thighs.

Cook over indirect heat til done (approx 30 to 32 minutes on 375 degree grill).

Remove and let rest for 3 – 4 minutes.

Note: this crust is also great on a rack of lamb (original idea from Steven Raichlin).

This sounds like a dinner for this week, Ray. Are those breadcrumbs fresh, dried, or panko?

Have you done this with brined chicken too? Probably no need to.