Ken Hom's Grilled Soy Mustard Chicken
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 12skinless, boneless chicken thighs, about 1½ pounds
- 3tablespoons Japanese soy sauce
- 3tablespoons Dijon mustard
- 1tablespoon chopped garlic
- 1tablespoon chopped fresh coriander
- 1tablespoon chopped Italian parsley
- 1tablespoon Chinese or Japanese sesame oil
- 1tablespoon olive oil
- 2teaspoons chopped orange zest
- 1teaspoon chopped fresh ginger
Nutritional analysis per serving (6 servings)
228 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
- Step 2
In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
- Step 3
A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
- Step 4
Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.
Private Notes
Comments
Tried this last night for a change of pace from many other favorite marinades for chicken thighs. Marinated for several hours, and it was absolutely wonderful - can't understand why no reviews, since this has been on the site for years. Highly recommended!
My whole family enjoyed this. I couldn't help but add a tablespoon of maple syrup. I think it accentuated the orange zest. My 8 year old raved about it. I need to teach him how to make it so he can make it every night!
This is perhaps the best chicken marinade I have ever made
The 3 star is really my fault. I had tuna steaks on hand, which grills well, and the Asian-learning ingredients felt like they would work, but …? If the marinade/sauce really had turned into a paste, perhaps it would have worked, but it was liquidy and just didn’t. Oh well, worth the try.
Well, I changed this recipe a bit. First of all, I used bone-in chicken thighs with the skin on. It sat in the marinade for about 6 hours. I added a spoonful of white miso to the marinade, left out the parsley, and substituted lemon for orange zest. I just whisked the ingredients together. The chicken took a mere 15 minutes (it was at room temperature) to cook on a hot grill and it was moist and very tender. A leftover piece was just as good the next day.
I used the marinade on a spatchcocked chicken, cooked it at 450 in the oven for 45 minutes. It was delicious!
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