Apple Cider and Mustard Marinated Grilled Chicken Thighs

Ingredients

• 1 ½ cups apple cider
• ¼ cup stone-ground mustard
• 1 teaspoon freeze-dried dill
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 pounds skin-on chicken thighs
• 8 ounces baby carrots
• ½ medium head cabbage, thinly sliced

Step 1

In a bowl, whisk together the apple cider, mustard, dill, salt, and pepper. Toss the chicken thighs in the marinade until they’re fully coated, then cover and pop them in the fridge for about an hour.

Step 2

When you're ready to cook, fire up your grill to medium-high and give the grate a light oiling to keep things from sticking. Take the chicken out of the fridge and set it aside while you move on to the veggies.

Step 3

Pour the leftover marinade into a large skillet, add the carrots and cabbage, and bring everything to a boil over medium-high heat. Once it’s bubbling, lower the heat, cover the pan, and let the veggies simmer gently until the carrots are tender—this should take around 30 minutes.

Step 4

While the veggies are cooking, put the chicken thighs on the grill. Cook them for about 20 minutes total, turning halfway through, until the meat is no longer pink and the juices run clear. If you have a thermometer, aim for 165°F (74°C) near the bone.

Step 5

Once done, transfer the chicken to a plate and let it rest for 5 minutes to keep it juicy. Serve the grilled chicken alongside the warm carrots and cabbage, and enjoy!