Grilled Mustard-and-Rosemary Chicken Thighs

Submitted by Michelle Maggs

Mrs. Culotta was my godmother. My family has many fond memories of celebrations at the Culotta’s house. Aside from her excellent cooking, Mrs. Culotta specialized in “make-ahead” dishes that served a crowd. This is one of my favorites.

Ingredients

1/2 cup of Dijon mustard
1/3 cup of fresh lemon juice
1 cup of olive oil
4 garlic cloves, minced
1 tbsp. of dried rosemary, crumbled (plus 1 tsp. set aside)
12 chicken thighs

Directions

1. Measure mustard into medium bowl

2. Gradually whisk in lemon juice, then olive oil

3. Add garlic, rosemary, and a generous amount of pepper

4. Pour into large non-aluminum pan

5. Add chicken and turn to coat

6. Cover and marinate for at least 2 hours or overnight in refrigerator, turning chicken occasionally

7. Prepare barbecue grill at medium heat

8. Drain chicken and discard marinade, season with salt

9. Grill chicken for 30 minutes or until cooked through, turning occasionally

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