Grilled Asian Chicken Thighs

Cookbook author, Emily Maxson, shows us a recipe that is great to grill up for a crowd and to use for salads and wraps the next day.

Click here for Emily’s cookbook, Cook Your Way to Better Health.

 

4 Green Onions
1/3 cup Olive Oil
1/3 cup Tamari
3 Tbsp Dijon Mustard
2 tsp fresh garlic, minced
1 ½ tsp fresh ginger, grated
1 ½ tsp fresh lime juice
2 lbs Boneless, skinless chicken thighs

1. Chop the green onions, using the white and light green parts for the marinade and reserve the dark green part for garnish.
2. Whisk together the olive oil, tamari, Dijon mustard, white and light green parts of chopped onion, garlic, ginger, and lime juice.
3. Add the chicken thighs to the marinade and refrigerate for 4-24 hours.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before grilling.
5. Grill the chicken over medium-high heat for 5-6 minutes per side or until cooked through.
6. Sprinkle with the reserved green onion.