Boneless chicken cooks in a flash on the grill, and this marinade keeps the meat moist and flavorful. It can be served as is, on a sandwich, or sliced over a green salad.
6 boneless, skinless chicken thighs
1 TBL mustard (use any kind you like: dijon, honey, brown–we like Koszkiusko)
6 ounces pineapple juice (3/4 cup or one small can)
1 TBL brown sugar
1 tsp garlic salt
1/2 tsp freshly-ground pepper
Mix mustard, juice, sugar, salt and pepper together. Pour over chicken in a container or ziplock bag. Marinate at least 1 hour (up to 4 hours), then grill. This cooks quickly so have your side dishes ready to go!
Serve with grilled pineapple on the side.
TIP: This recipe is also a great way to use up that last bit of mustard in a jar. When you can’t scrape any more mustard out, but there’s still some clinging to the sides and bottom, save the mustard jar to make the marinade for this chicken dish. Just dump all ingredients for the marinade into the jar, cover and shake! If the jar isn’t big enough for all that pineapple juice, use some of it to get the mustard out of the jar, then mix it with the rest of the ingredients in your measuring cup.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count.