Meg came home with a pint of Dijon mustard from a work event.
Something about leftovers from deli sandwiches..
So we did this..
- a lot of mustard
- chicken thighs
Toss the chicken thighs in the mustard and leave to sit for at least 30 minutes in the fridge. Put onto a greased grill and cook until done- 15-20 minutes at medium rare. Then eat.