Absinthe mustard grilled chicken thighs
I used to make a lemon and tarragon marinade for chicken when I first started barbecuing many years ago. It was one dish that was always popular with my friends. I decided to visit that recipe again, but wanted to take it a stage further. While I'm not the biggest fan of absinthe per se, I do like the combination of aniseed flavours with chicken. I came across the absinthe mustard in a local French traiteur and thought it would be interesting to try. There's a lot going on flavour wise with these chicken thighs but they do work well together. The mustard, honey and tarragon provide a great background flavour while the lemon zest just lifts it further. Add some wonderful smoky flavour from the barbecue and you're set!
4 chicken thighs flattened to ensure even cooking (you can use a rolling pin to do this)
Marinade
10g Absinthe mustard or 10g dijon mustard mixed with 5ml absinthe or pastis10ml olive oil
2g dried oregano
2 cloves garlic grated
5ml honey
Zest from half a lemon
2g dried tarragon
Salt and pepper to taste
Mix all ingredients together bar the salt and pepper
Place the chicken thighs in a dish and pour over the marinade, ensure they are well covered on both sides
Place in the fridge for 6 hours
Set your barbecue up for direct cooking at 220c
Cook the thighs for 2 minutes each side
Allow to rest in a warm place before serving, season to taste
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