• 1 C Honey Mustard
• 1/4 C dry White Wine
• 1 t dried thyme
• 1/4 t freshly ground black pepper or more to taste
• 2 lbs skinless, boneless chicken thighs or skinless bone-in thighs

1. Combine marinade ingredients in a ziploc bag. Add chicken and massage to coat. Marinate for at least 30 minutes at room temperature or in the refrigerator for longer.
2. Preheat gas grill to medium low. If using a charcoal grill, distribute charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
3. Place thighs on the grill, discarding the marinade. Grill 5 to 7 minutes per side, or when a thermometer registers 165 degrees.
4. 187 cal, 10 g fat, 3 g carb, 21 g protein, 66 mg colesterol, 471 mg sodium, trace fiber, 50% calories from fat.

This is great on the grill along side some fresh corn on the cob grilled in the husk and a spring salad with raspberry vinagrette. Found the recipe in the paper last month, made it this past Saturday night. 187 cal, 10 g fat, 3 g carb, 21 g protein, 66 mg colesterol, 471 mg sodium, trace fiber, 50% calories from fat.