Mustard and Apple Cider Grilled Chicken Thighs
Description
This recipe yields tender and juicy grilled chicken thighs marinated in apple cider, mustard, and spices for the perfect balance of sweet, savory, and tart.
Ingredients
•
1 1/2 cups apple cider
•
1/4 cup stone-ground mustard
•
1 teaspoon freeze-dried dill
•
1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 pounds skin-on chicken thighs
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8 ounces baby carrots
•
1/2 medium head cabbage, thinly sliced
Directions
1
Whisk apple cider, mustard, dill, salt, and black pepper together in a large bowl until well combined. Add chicken thighs; toss until evenly coated. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
Remove chicken from marinade, shake off excess, and place on a plate. Pour remaining marinade into a large skillet. Add carrots and cabbage to the skillet; bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
4
Meanwhile, cook chicken thighs on the preheated grill until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate; rest for 5 minutes.
5
Serve chicken with carrots and cabbage.