Jalapeño Dijon Chicken

Prep	Cook	Total	Servings
10 Min Active + 6 - 24 Hr Marinate	20 Min	30 Min + Marinate	6

Ingredients

• 3 pounds chicken thighs
• 4 jalapeños diced, seeds optional
• 2 garlic cloves pressed
• 2 tablespoons olive oil
• 4 tablespoons dijon mustard
• 2 tablespoons raw organic honey
• 2 teaspoons salt
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon black pepper
• 1 lemon

Instructions

Grill

1. Combine all of your ingredients, EXCEPT YOUR LEMON, in a bowl or dish to marinate your chicken
2. Marinate for at least a few hours but 24 hours in the refrigerator is ideal
3. Once you're ready to cook, preheat your grill to a medium/medium high heat or about 400-450 degrees Fahrenheit
4. Once your grill is ready, place your chicken thighs on the grill and cook between 7-10 minutes per side
5. Use a meat thermometer to ensure your chicken is cooked and at least 175 degrees Fahrenheit
6. Once done place all your chicken thighs in aluminum foil, squeeze all your lemon juice over the chicken, and close the aluminum foil and let it steam with the lemon juice for about 10-15 minutes
7. Serve and enjoy

Oven

1. Combine all of your ingredients, EXCEPT YOUR LEMON, in a bowl or dish to marinate your chicken
2. Marinate for at least a few hours but 24 hours in the refrigerator is ideal
3. Once you're ready to cook, preheat your oven to 425 degrees Fahrenheit
4. Remove your chicken thighs from the marinade and place them on a parchment paper or aluminum lined baking sheet (optional: place the chicken on a cookie sheet or cooling rack on top of the baking sheet)
5. Place in the oven and bake for 45 minutes or until the internal temperature of the chicken reaches 165 degrees.
6. Plate and drizzle fresh lemon juice over all the chicken.

Link to recipe