Ingredients

• 8 CHICKEN THIGHS

• 1/2 CUP DIJON MUSTARD

• 1/2 CUP WHITE WINE (I USED PINOT GRIGIO)

• 1/4 CUP BALSAMIC VINEGAR

• JUICE OF 2 LEMONS

• 4 CLOVES GARLIC, MINCED

• 2 TEASPOONS KOSHER SALT

• 1 TEASPOON PEPPER

• 2 TEASPOONS DRIED THYME

• 1 TABLESPOON OLIVE OIL

Directions

Preheat oven to 375 degrees.

Place thighs in a large glass dish, sprinkle both sides with salt, pepper and thyme. In a large glass measuring cup, add wine, balsamic vinegar, lemon juice, dijon mustard and minced garlic. Pour over chicken and let marinate for 1-3 hours (or more if you’d like).

Heat olive oil on an indoor grill pan. Once oil is heated, place chicken on grill pan. Grill 3-4 minutes per side. Transfer to a sheet pan and place in oven to bake for 25 minutes, or until internal temperature reaches 165 degrees. Enjoy!

Until next time, Kris