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Grilled Sweet Mustard Chicken Thighs

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Grilled Sweet Mustard Chicken Thighs

with brown rice and a carrot and apple slaw

Informations supplémentaires
35 min. | 548 kcal | easy | Family, Spicy, Even better the next day | Printable version
1. Cook the rice Rinse the rice. Bring a large pot of water to a boil with the broth cube. Add the rice and cook 18-22 minutes until tender. Drain.
2. Setup Grate the carrots. Slice the apple into small sticks. Chop the parsley. Do not trim the thighs, the fat melts during cooking and gives more flavor to the dish.
3. Make the salad Toss the carrots with the apple and parsley. It's possible to leave the elements separate and let the children compose their own salad. Whisk half of the maple syrup with a generous drizzle of oil and 1 tsp. of cider vinegar. Add to the salad. Season with salt and pepper.
4. Prepare the chicken Mix the mustard with the remaining maple syrup allspice to taste and 2-3 tbsp. of oil. You can keep 1-2 tbsp of the sauce on the side for brushing the chicken after cooking. Cover the chicken with the sauce. Add salt and pepper.
5. Cook the chicken Heat a skillet or grill over medium heat. Cook the thighs 4-5 minutes on one side. Flip, cover and cook 7-9 minutes over low heat until the center is cooked through.
6. Plate your dish Serve the chicken with the rice and the salad. Bon appétit!
360gChicken Thighs
40mlDijon Mustard
40mlMaple Syrup
2gGround allspice
140gBrown Rice
2unitCarrot(s)
1unitCortland Apple(s)
0.5unitFresh Italian Parsley
1unitVegetable Broth Cube(s)
What you need bowls, pan, saucepan, strainer, box grater
548 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 78g
26%
fat 10g
15%
cholesterol 141mg
47%
fiber 6g
24%
protein 37g
saturated 2g
10%
sodium 494mg
21%
sugar 16g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg