This is an easy Charlie Trotter recipe that we modified and it is perfect for summer entertaining.
2 Tablespoons virgin olive oil
2 Tablespoons whole-grain mustard (or Dijon mustard)
6-8 boneless, skinless chicken thighs (large) or 4 chicken breasts
Salt and freshly ground black pepper to taste
4 springs fresh thyme or small amount of dried
Combine the olive oil and mustard in a small bowl and brush on the chicken thighs. Season chicken with pepper and place in a resealable bag with thyme springs. Refrigerate at least 4 hours before grilled.
Prepare a medium-hot grill. Season the chicken with the salt and grill for 5 – 6 minutes on each side or until done. Slice thighs diagonally to serve.
Layer to slices on one side of each plate and spoon some Horseradish Potato Salad next to it (see blog). Drizzle the remaining vinaigrette from the Horseradish Potato Salad recipe over the chicken and top with freshly ground black pepper