Hot-Mustard Grilled Chicken
Simple and satisfying chicken thighs get a delightfully vibrant and spicy kick from a marinade of hot mustard — made with brown mustard seeds — plus soy sauce, vinegar, garlic and ginger. After marinating, the chicken is grilled, adding depth and char to the chicken as well as to the marinade. Colman’s English mustard (which is made with a mix of brown and white/yellow mustard seeds) is a reliable brand found at most supermarkets, however you could also use prepared Chinese-style hot mustard, found at Asian grocery stores. Serve this with grilled green beans or asparagus or a bracing cucumber salad with rice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3 ½tablespoons prepared or powdered hot mustard (such as Colman’s)
- 2tablespoons soy sauce
- 2tablespoons white wine vinegar or lemon juice
- 2tablespoons vegetable oil, plus more for grilling
- 4garlic cloves, finely grated
- 2-inch piece of ginger, finely grated (about 2 tablespoons)
- ¾teaspoon crushed red pepper
- 1teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine sea salt
- 2pounds boneless, skinless chicken thighs
- Vegetable oil, for the grill
- Chopped scallions or cilantro for serving
Instructions
Step 1
In a medium bowl, whisk together the mustard, soy sauce, vinegar, oil, garlic, ginger, red pepper and salt until combined. Add the chicken thighs and toss in the marinade to coat well. Cover and refrigerate for at least 20 minutes and up to 1 day.Step 2
When ready to grill, take the chicken out of the fridge. Prepare a grill: Lightly oil the grates using a paper towel dipped in vegetable oil. Heat the grill to medium-high and when hot, lay the chicken thighs over the grates and cook, covered, until lightly charred, 5 to 7 minutes. Flip the chicken thighs and cook the other side until the chicken is cooked through, 4 to 5 more minutes. Transfer to a serving plate.Step 3
Serve the chicken as is, or with chopped scallions or cilantro, if desired.