Honey Mustard Red Pesto Chicken

Grilled Chicken Thighs with Fresh Garden Herbs, Dijon Mustard, Honey, and Red Pesto

Tender, boneless chicken thighs marinated in a fragrant mixture of fresh rosemary, sage, thyme, garlic, Dijon mustard, honey, and red pesto, then grilled until beautifully browned with lightly charred edges. The honey lends a gentle sweetness and encourages caramelization, while the mustard and cider vinegar provide a pleasant tanginess.

The result is juicy, flavorful chicken with a wonderfully aromatic crust. This is an excellent summer grilling recipe, particularly when fresh herbs are plentiful in the garden.

Serves 4

Prep: 15 minutes

Marinate: 1 hour

Grill: 12–16 minutes

Ingredients

5–6 boneless, skinless chicken thighs (approximately 1½–2 pounds)

Marinade

4 fresh sage leaves

1 tablespoon fresh rosemary leaves

1 tablespoon fresh thyme leaves

3 cloves garlic, peeled

½ teaspoon crushed red pepper flakes, or to taste

1 tablespoon good Dijon mustard

2 tablespoons red pesto (see note)

2 tablespoons honey

2 tablespoons cider vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

Preparation

Prepare the herbs and garlic. Place the sage, rosemary, thyme, and garlic cloves in a small food processor. Pulse several times until finely minced, but not puréed.

Make the marinade. Transfer the minced herbs and garlic to a shallow glass dish. Add the crushed red pepper flakes, Dijon mustard, red pesto, honey, cider vinegar, salt, and black pepper. Whisk thoroughly until well combined.

Marinate the chicken. Add the chicken thighs, turning to coat evenly. Cover and refrigerate for approximately 1 hour, turning once or twice.

Prepare the grill. Preheat the grill to high heat, approximately 450–500°F. Clean and lightly oil the grates.

Grill the chicken. Remove the thighs from the marinade, allowing excess marinade to drip off. Grill for approximately 6–8 minutes per side, turning as needed, until attractively browned and lightly charred. Because the marinade contains honey, watch for flare-ups and move the chicken to a cooler part of the grill if necessary.

Cook until the thickest part of each thigh reaches an internal temperature of 165°F.

Rest and serve. Transfer the chicken to a serving platter and let rest for 3–5 minutes. Serve with roasted potatoes, grilled vegetables, rice, or a fresh green salad.

Cook's Notes

Red pesto: Sun-dried tomato pesto works particularly well, adding concentrated tomato flavor and richness.

Honey: The 2 tablespoons provide sweetness and help produce the appealing caramelized exterior visible in the finished chicken.

Grilling: Chicken thighs are forgiving, but the honey and herbs can scorch over very high heat. Adjust the grill temperature as needed to achieve good browning without burning.

Comments

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