Ingredients
Equipment
Method
- In a mixing bowl, combine the Lyon mustard, olive oil, minced garlic, lemon juice, salt, and pepper.
- Add the chicken thighs to the bowl, coating them well with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Preheat your charcoal grill to medium-high heat (about 200–220°C / 390–430°F).
- While the grill is heating, prepare the vegetables: cut bell peppers, zucchini, and carrots into bite-sized pieces. Place them on a baking tray, drizzle with olive oil, and season with salt and pepper.
- Once the grill is ready, place the marinated chicken thighs directly on the grill. Cook for 6–8 minutes per side or until the internal temperature reaches 75°C (165°F) and the skin is crispy and golden.
- While the chicken is grilling, roast the vegetables on a separate grill or in an oven preheated to 200°C (400°F) for about 20–25 minutes until tender and slightly charred, tossing halfway through.
- Remove the grilled chicken from the heat and let it rest for about 10 minutes before serving.
- Plate the chicken with roasted vegetables alongside, and garnish with fresh thyme sprigs and Parmesan cheese if desired.
Nutrition
Notes
For a lighter version, consider using skinless chicken breasts instead of thighs.
Feel free to swap in seasonal vegetables according to your preference – asparagus or cherry tomatoes are excellent choices in spring!
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days or reheated gently in the oven for the best texture.
Enjoy the process and make this dish uniquely yours!
Feel free to swap in seasonal vegetables according to your preference – asparagus or cherry tomatoes are excellent choices in spring!
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days or reheated gently in the oven for the best texture.
Enjoy the process and make this dish uniquely yours!