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Grilled Sweet Mustard Chicken Thighs

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Grilled Sweet Mustard Chicken Thighs

with brown rice and a carrot and apple slaw

Informations supplémentaires
35 min. | 548 kcal | easy | Family, Spicy, Even better the next day | Printable version
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. Do not trim the thighs, the fat melts during cooking and gives more flavor to the dish.
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!
360gChicken Thighs
45mlDijon Mustard
2unitBrown Sugar
2gGround allspice
180gBrown Rice
2unitCarrot(s)
1unitCortland Apple(s)
0.5unitFresh Italian Parsley
1unitHoney
1unitVegetable Broth Cube(s)
What you need bowls, pan, saucepan, strainer, box grater
548 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 78g
26%
fat 10g
15%
cholesterol 141mg
47%
fiber 6g
24%
protein 37g
saturated 2g
10%
sodium 494mg
21%
sugar 16g
trans 0g