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!
This is perhaps the best chicken marinade I have ever made
This is a wonderful chicken marinade, maybe our favorite ever. We make it often. Never bother with the blender, just toss it all in together and smoosh around. Have to disagree with rerer about the orange zest. It adds a lot to the flavor and I wouldn’t leave it out
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!