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Chicken Thighs with Ginger·Mustard Marinade

Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Organic Ginger·Mustard Rub.

Chicken Thighs with Ginger·Mustard Marinade
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2-4

  • 1 lb chicken thighs (trim off fat and skin)
  • ½ cup apple cider vinegar
  • ½ cup olive oil
  • ½ cup white wine
  • 1 Tablespoon dijon style mustard
  • 2 Tablespoons Organic Ginger·Mustard Rub

  1. In a large ziploc bag, combine all of the ingredients and refrigerate overnight.
  2. Grill on medium high heat until done. If not fully cooked inside, bake them in the oven at 350° for another 15-20 minutes or until no longer pink.

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