Grilled Chicken Al Fresco
NORMAL | 45 MIN. | SERVES 6-8
Ingredients
3 Tbsp. Dijon mustard
5 garlic cloves, minced
1 Tbsp. lemon zest
1 lemon, divided
¼ cup ENZO Organic Extra Virgin Olive Oil- Medium
2 tsp. Kosher salt, divided
Freshly cracked pepper, to taste
8 (5-7 ounce) bone-in, skin-on chicken thighs, trimmed
ENZO’S TABLE Sweet Pepper Pesto
Directions
Step 1
In a bowl, combine Dijon mustard, minced garlic, lemon zest, juice from half a lemon (about 2 Tbsp.), 2 Tbsp. olive oil, 1½ tsp. salt, and ½ tsp. pepper.
Step 2
Place chicken thighs skin side up on a large plate. Sprinkle the skin side with the remaining ½ tsp. salt. Spread one-third of the mustard marinade evenly over the skin side. Flip the chicken and spread the remaining marinade on the flesh side. Cover and refrigerate for at least 2 hours or up to 8 hours.
Step 3
Preheat a gas or charcoal grill for 15 minutes, creating two heat zones: one hot and one cooler. Maintain a grill temperature around 350°F.
Step 4
Clean and oil grill grates. Brush the chicken with the remaining 2 Tbsp. olive oil. Place the chicken skin side down on the cooler side of the grill. Cover and cook for about 20 minutes. Rearrange the chicken, still skin side down, moving pieces closer to or farther from the heat source as needed. Cover and cook for another 15–20 minutes, until the internal temperature reaches about 175°F.
Step 5
Move the chicken skin side down to the hotter side of the grill and cook until the skin is nicely charred, about 5 minutes. Flip and cook the flesh side for 1–2 minutes until lightly browned. Transfer to a platter, tent loosely with foil, and let rest for 10 minutes.
Step 5
Squeeze the remaining lemon juice over the chicken and top with ENZO’S TABLE Sweet Pepper Pesto.
