4 1/2 lbs chicken thighs (8-10 thighs)
1/4 cup white wine vinegar
1/4 cup olive oil
1 red onion, sliced
2 cloves garlic, minced
1 tablespoon dry mustard (powder)
1 small handful variegated sage (lightly torn)
1 small handful lemon verbena (lightly torn)
1 small handful thyme (lightly torn)
freshly ground black pepper
Place all ingredients in a marinating container or resealable plastic bag. Add all ingredients to the container and stir or squeeze to evenly distribute. Allow to marinate, refrigerated, for 8 hrs to up to 24. Prepare grill according to manufacturer’s instructions. Arrange the chicken in a single layer on the grill. Grill, turning once, until fully cooked, about 8 minutes on each side. Serve immediately.
Earlier in the year, we went to a tiny curbside herb sale benefiting one of our local charter schools. We hadn’t grown herbs in years but we had some pots my mom gave us and thought it was worth a shot. To our surprise, they are doing really well! In an effort to thin them out a bit, I made this flavorful, herb-packed grilled chicken. Super easy to make (you don’t even have to chop the herbs!) and quick to grill it is perfect for not only a cookout but a weekday meal. We grilled some corn at the same time and had a full meal in about 20 minutes! Just keep an eye on it, the skin browns quickly even if the meat is still juicy inside, if a pretty skin is important to you.
The mustard powder seems like an odd addition but I had made some marinated boneless, skinless thighs I marinated with ground mustard and dill a while back and it really worked well! The flavor really seeps into the meat without being too spicy or screaming “mustard!”, it adds a depth that is difficult to get with just the fresh herbs. The olive oil helps the chicken keep from sticking to the grill so don’t be tempted to leave it out. I also used prosecco vinegar but regular white wine vinegar is fine and more readily available.