The Best BBQ'ed Chicken. Ever.

Big statement, I know. But seriously this chicken recipe for the bbq is delicious. It's dead easy to make, hubby does the cooking and everyone raves about the end result. It's a win-win situation! I have made one change to the recipe. The original calls for wholegrain mustard but I used Dijon by mistake the first time I made this and haven't looked back. It gives the dish a lovely smooth finish and can't be beaten.

I know I've made a big deal on here about how much I hate chicken thighs but I've come to a new appreciation of them. I still don't like them when they're served up as an un-flavoured, plainly cooked piece of meat. But I have discovered the fuller flavour that can be fabulous in pasta dishes and totally love that the fattier cut means they are just about impossible to overcook. Despite my allergy issues I do put the lemon juice in - it kinda needs it - but I'm not an idiot and I don't chance this unless I'm in tip-top shape and haven't been near anything citrus-like for awhile.

We've had this dish three or four times since I discovered it - the kids scoff it down, Hubby and I love it and dinner guests have been mighty impressed. This one's up in the top 10!

Herb and Mustard Barbecued Chicken

from Good Taste magazine, December 2009

80g (1/3 cup) Maille Dijon Mustard

60ml (1/4) cup fresh lemon juice

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh rosemary

8 chicken thigh fillets, halved

1. Combine the mustard and lemon juice in a large glass or ceramic dish. Add the oil and rosemary and stir to combine. Add the chicken and season with salt and pepper. Toss to coat. Cover with plastic wrap and place in the fridge for 4 hours to marinate.

2. Preheat a barbecue grill or chargrill on medium-high. Cook the chicken for 7 minutes each side or until cooked through.

3. Arrange on a serving platter and serve with mixed salad.