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Grilled Sweet Mustard Chicken Thighs

35 min. | 548 kcal | easy |
Spicy, Favorite
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1. Cook the rice Place the rice and broth cube in a saucepan with enough water to cover. Bring to a boil. Cook 18-22 minutes until tender. Drain.
2. Setup Grate the carrots. Slice the apple into small sticks. Chop the parsley. Trim the excess fat on the chicken thighs as needed.
3. Make the salad Toss the carrots with the apple and parsley. It's possible to leave the elements separate and let the children compose their own salad. Whisk the honey with a generous drizzle of oil and 1 tbsp of cider vinegar. Add to the salad. Season with salt and pepper.
4. Prepare the chicken Mix the mustard with the brown sugar, allspice and 3-4 tbsp of oil. You can keep 1-2 tbsp of the sauce on the side for brushing the chicken after cooking. Cover the chicken with the sauce. Add salt and pepper.
5. Cook the chicken Heat a skillet or grill over medium high heat. Cook the thighs 4-5 minutes on one side. Flip, cover and cook 4-5 minutes over medium heat.
6. Plate your dish Serve the chicken with the rice and the salad. Bon appétit!
4 unit Chicken Thighs
45 ml Dijon Mustard
2 unit Brown Sugar
5 ml Ground allspice
180 ml Brown Rice
2 unit Carrot(s)
1 unit Cortland Apple(s)
0.5 unit Fresh Italian Parsley
1 unit Honey
1 unit Vegetable Broth Cube(s)
What you need bowls, pan, saucepan, strainer, grate
548 kcal
% daily value
% daily value
carbohydrate 78g
fat 10g
cholesterol 141mg
fiber 6g
protein 37g
saturated 2g
sodium 494mg
sugar 16g
trans 0g