From inthekitchenwithkath.com
Inspired by Thierry Rautureau (The Chef In The Hat), owner of Luc and Loulay in Seattle
Serves 2 – 4
The timing and directions are what worked with my Weber gas grill. You may need to make adjustments for your grill.
4 chicken thighs, about 2 pounds total
1/3 cup Dijon mustard
1/3 cup extra virgin olive oil
1. Whisk the mustard and the olive oil together.
2. Put the chicken in a baking dish and rub the mustard mixture all over it.
3. Leave the chicken skin-side down, covered and refrigerated for at least 1 hour.
4. Remove the chicken from the refrigerator and gently scrape most of the mustard mixture off, leaving a thin layer.
5. Start the grill, turning all burners on high. Let it preheat for 10 minutes (15 minutes if you have cast iron grates).
6. When the grill is hot, turn one of the burners off for Indirect Grilling. If you have a 2-burner grill, turn the back one off. If you have a 3-burner grill, turn the center one off. Turn the remaining burner(s) down to Medium heat.
7. Place the chicken skin-side up over the area that has the burner turned off. Close the lid.
8. Check them with a meat thermometer after about 20 minutes. They are done when the temperature is 165°.
9. If desired, move the chicken over to the hot part of the grill to sear for a minute or two on each side.