2 lbs of boneless chicken thighs
2 jalapenos, diced
3 garlic cloves, chopped
2 tbsp olive oil
2 tbsp dijon mustard
2 tbsp honey
2 tsp sea salt
2 tbsp fresh rosemary, chopped
2 tsp black pepper
Combine all of your ingredients, except your lemon, in a bowl or ziplock bag to marinate your chicken thighs.
Marinate the chicken for at least 4 hours but overnight is ideal.
Preheat your grill to a medium/high heat or to around 400 degrees. Make sure your grates are well oiled or your chicken will stick.
Grill chicken for about 5 to 6 minutes on each side.
Once your chicken is done, place all your thighs in aluminum foil and squeeze the juice of 1 lemon over the chicken. Close the foil and let the chicken rest in the juice for about 10 minutes.