Ingredients (serves 4):
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1/2 cup orange juice
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 2 Tbsp. olive oil
- 1/4 tsp. black pepper
- 2 lbs. boneless and skinless chicken
*This recipe was developed for the Indoor
Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.
Make sauce. Mix all
ingredients for sauce in a bowl.
Marinate the chicken
thighs. In a zipper storage bag, place the chicken thighs and half amount of
the sauce from step 1. Massage over the bag, then set for a minimum 1 hour and
up to 3 hours in the refrigerator. Before grilling, remove the bag of chicken
from refrigerator and set to room temperature for minimum 30 minutes to 1 hour.
Turn on the Indoor
Electric Grill, set to HI to preheat. Take out chicken thighs from marinade bag, wipe surface with paper towel. When
preheating completes in about 6 minutes, turn heat to MID, place chicken thighs
on the grill.
Cook for 3 minutes one
side, flip chicken and cook another 3 minutes. Flip again and cook 3 minutes and
repeat flip and cook 3 more minutes. Cook a total of 12 minutes or until the
internal temperature reaches 165°F.
When cooked through,
transfer to a cutting board and turn off the grill. Slice the chicken into
bite-sized pieces. Transfer to serving plates, and serve with remaining sauce
from step 1 on the side. Enjoy!