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Grilled Chicken thighs with Mustard and Vinegar

12 Chicken Thighs (boned but skin on)
4 tablespoons Cider Vinegar
4 tabnlespoons seedy Mustard
2 tablespoons Sunflower Oil

Mix together the mustard vinegar and oil and rub into the thighs.
Heat the grill on to full.
Take the grill off the grillpan and put the thighs skin side down on the bottom along with the marinade.
Grill them like this for 5 mts then turn them and baste them and grill for a further 7 to 8 mts (dont forget they are further from the grill than normal).
Test to see that they are cooked through by cutting into one.
Serve these with rice and with any remaining marinade and pan juices heated up as a sauce with a little water.

If you leave these in the marinade for a few hours before cooking they are also excellent barbequed.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef