Grilled Chicken Thighs

When summer rolls around I get a craving for barbecue, especially when everyone else in the neighbourhood has the same idea and the air is filled with a delicious smoky aroma.  Barbecuing is ideal also when it's too hot to turn on the stove, not to mention it'll mean that supper will get ready in a flash because I leave the barbecuing up to my boyfriend while I prepare a side dish.  This is a speedy recipe that we've grown really fond of because of the quick prep time and the great flavours.  I usually marinate the chicken in advance and it's perfect because I tend have all of the ingredients on hand, including fresh thyme from my garden.  I particularly like the hint of sweetness in the marinade from the honey but it is an overall savoury dish.  This chicken pairs nicely with a green salad or a simple pesto pasta and in the image below, I made an easy herb quinoa salad to accompany it.

Grilled Chicken Thighs

Ingredients
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat (approximately 8 thighs)

Combine the garlic, oil, mustard, vinegar, honey, salt, pepper, and thyme in a shallow dish or large ziploc bag.  Add the chicken and turn to coat.  Allow to marinate chilled for at least one hour or up to 24 hours.

Prepare grill.  Grill chicken thighs 5-7 minutes per side, or until an internal temperature of 165 degrees has been reached.  Remove from grill and cover with aluminum foil.  Allow to rest 10 minutes before serving.

Source: adapted from Pink Parsley