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Print this Recipe    Mustard Thighs

Grilled Mustard-rosemary Chicken Thighs

10 chicken thighs

1/4 cup Dijon mustard
1/3 cup dry white wine
1 tablespoon vegetable oil
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

Place chicken thighs in a shallow dish. In a small bowl stir together
all ingredients for marinade. Pour marinade over thighs. Cover and
marinate several hours in the refrigerator. Remove from refrigerator
30 minutes prior to grilling.

Prepare grill. Remove thighs from marinade, reserving marinade.
Grill, turning several times and brushing with marinade, until
tender and juices run clear, 45-60 minutes. Serve hot or cold.
Serves 4.

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