Lemon Pepper Grilled Chicken

• BS2 pounds boneless skinless chicken thighs
• LZ1 tbsp lemon zest
• FL1/3 cup freshly-squeezed lemon juice · freshly-squeezed
• OO1/3 cup olive oil
• DM1 tbsp Dijon mustard
• H1 tbsp honey
• G3 garlic · pressed or finely minced
• CB1 tsp coarsely-ground black pepper · coarsely-ground
• FS1 tsp fine sea salt · fine
• OP1/2 tsp onion powder

Préparation

1. 1

   Whisk the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, sea salt, black pepper, and onion powder in a medium bowl until fully combined.

2. 2

   Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the meat, tossing to coat thoroughly. Refrigerate for at least 30 minutes, or up to 8 hours.

3. 3

   Preheat the grill to medium-high heat (approximately 205°C). Clean and oil the grill grates.

4. 4

   Remove the chicken from the marinade, allowing excess liquid to drip off, and discard the leftover marinade. Place the chicken on the grill and cook for 5 to 7 minutes per side, keeping the lid closed between flips, until charred and cooked through.

5. 5

   Transfer the chicken to a clean plate and allow it to rest for 5 minutes before serving.