Provencal Marinated Chicken Thighs

Barbeque, Chicken, Marinades, Poultry


chicken thighs skinless & boneless

1 cup dry white wine

1/3 cup evoo

3 T whole grain mustard

3 T white wine vinegar

2 T herbs de Provence

3 cloves garlic minced or mashed

2 teaspoons kosher salt

1/2 teaspoon crushed red pepper flakes


Whisk all marinade ingredients together.
Wash thighs & remove fatty tissue. Dry with a paper towel & place in large ziplok bag. Pour marinade into bag & seal tightly. Massage chicken in the bag to evenly distribute marinade. Refrigerate 4 hours to overnight, turning bag several times.
On flat kebab skewers, alternate chicken thighs with red, green & orange bell pepper pieces. Discard the marinade.
Cook over indirect medium heat with the lid closed, 20-30 minutes.