When I recently grilled a rack of lamb in a mustard crust (from Raichlin's "How to Grill"), my wife commented about the wonderful aroma and flavors and asked if I could cook chicken the same way. I first tried the spatchcocked chicken as recommended by Raichlin, and the flavors were great but we did not like the texture of the skin.
I have now done boneless, skinless chicken thighs 4 times, and they turned out great every time so I decided to share the recipe with this board. I used my gasser but your charcoal grill would work as well or even the WSM (at around 375 degrees). I have not added any smoke to this recipe as it is flavorful enough without the smoke.
I have slightly modified Raichlin's original recipe (added more garlic). My recipe is below. Enjoy
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
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, 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 EVOO over the top of the thighs (or spray with EVOO).
Cook over indirect heat til done (approx 30 to 32 minutes on 375 degree grill).
Remove and let rest for 3 – 4 minutes.
I have now done boneless, skinless chicken thighs 4 times, and they turned out great every time so I decided to share the recipe with this board. I used my gasser but your charcoal grill would work as well or even the WSM (at around 375 degrees). I have not added any smoke to this recipe as it is flavorful enough without the smoke.
I have slightly modified Raichlin's original recipe (added more garlic). My recipe is below. Enjoy
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
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, 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 EVOO over the top of the thighs (or spray with EVOO).
Cook over indirect heat til done (approx 30 to 32 minutes on 375 degree grill).
Remove and let rest for 3 – 4 minutes.