# Grilled chicken thighs (from America's Test Kitchen)

Video: [How to Make the Best Grilled Chicken Thighs with Mustard and Tarragon](https://www.youtube.com/watch?v=_Q9X0n00goQ) by [America's Test Kitchen](https://www.youtube.com/@AmericasTestKitchen).
RecipesMD is not affiliated with America's Test Kitchen. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$4.89 per serving, ~$14.67 for ~3 portions (assumed); saves ~$16.11* per serving (77%) vs ordering out (~$21.00*). * Estimate: 2 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 3 tbsp Dijon mustard
- 5 cloves, minced garlic
- 1 tbsp lemon zest
- 2 tsp, minced fresh tarragon
- 2 tsp (divided) kosher salt
- 1/2 tsp black pepper
- 1 tsp water
- 8 bone-in chicken thighs bone-in chicken thighs
- for oiling the grates vegetable oil
- for serving lemon wedges

## Steps

1. [0:48](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=48s) Mix Dijon mustard, minced garlic, lemon zest, minced tarragon, 1.5 tsp kosher salt, black pepper, and water in a bowl to make a spice paste.
2. [2:20](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=140s) Season the skin side of the chicken thighs with 0.5 tsp kosher salt.
3. [3:32](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=212s) Spread about 1/3 of the spice paste onto the skin side of the chicken thighs.
4. [3:48](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=228s) Flip the chicken thighs and spread the remaining 2/3 of the paste onto the flesh side.
5. [4:13](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=253s) Preheat the grill with all burners on high for 15 minutes.
6. [5:02](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=302s) Turn off two of the burners to create a hot zone and a cool (indirect) zone.
7. [5:28](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=328s) Clean the grill grates with a grill brush.
8. [5:39](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=339s) Oil the grill grates using a paper towel dipped in vegetable oil.
9. [5:54](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=354s) Place the chicken thighs skin-side down on the cool (indirect) side of the grill.
10. [7:00](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=420s) Cover the grill and cook for 20 minutes at around 350°F (177°C).
11. [7:09](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=429s) Rearrange the chicken thighs to ensure even cooking.
12. [7:30](https://www.youtube.com/watch?v=_Q9X0n00goQ&t=450s) Cover and continue cooking for another 15 to 20 minutes until the internal temperature reaches 185°F to 190°F (85°C to 88°C).
13. Move the chicken thighs to the hot (direct) side of the grill, skin-side down, and cook for about 5 minutes to crisp the skin.
14. Flip the chicken thighs and cook on the flesh side for 1 minute to char the paste.
15. Transfer the chicken to a wire rack, cover loosely with foil, and let rest for 10 minutes.
16. Serve with lemon wedges.

## Equipment

- Grill
- Grill brush
- Tongs
- Instant-read thermometer
- Wire rack
- Baking sheet
- Aluminum foil

## What the video didn't say

- Servings
- Total time

Source page: https://recipesmd.com/v/americas-test-kitchen-grilled-chicken-thighs