Tessemae's Lemon Garlic and Dijon Mustard come together to create a marinade that adds a burst of flavor to these Lemon Garlic Rosemary Grilled Chicken Thighs.
Prep time: 15 minutes
Inactive prep time: 4 hours or up to overnight
Cook time: 15 minutes
¾ cup Tessemae’s Lemon Garlic Dressing
2 cloves garlic, finely chopped
zest of ½ a lemon
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh rosemary, plus extra for garnish
1 tablespoon honey
1 teaspoon Tessemae’s Dijon Mustard
¾ teaspoon salt
½ teaspoon pepper
8 boneless, skinless chicken thighs (about 1.5 pounds)
lemon wedges, for serving
- In a large mixing bowl, whisk together the Tessemae’s Lemon Garlic, garlic, lemon zest, shallot, rosemary, honey, Dijon mustard, salt, and pepper until combined. Add the chicken thighs and toss to coat. Cover with plastic wrap and place in the fridge to let marinate for at least 4 hours or up to overnight.
- Take chicken thighs out of the fridge to come to room temperature, at least 30 minutes before you’re ready to grill. Preheat an outdoor grill or indoor grill pan over medium-high heat.
- Grill chicken thighs until grill marks appear and the internal temperature reaches 165℉, about 4-5 minutes per side. As you are putting the chicken onto the grill, shake to let any access marinade drip back into the bowl, this will help prevent flare ups. Let chicken thighs rest for 5 minutes. Sprinkle with additional chopped rosemary and serve with lemon wedges, if desired.