Mustard and Herb Chicken Thighs

Ingredients:
30ml olive oil
15ml red wine vinegar
15ml Dijon mustard
10ml fresh basil, chopped finely
10ml fresh parsley, chopped finely
5ml fresh thyme leaves, chopped finely
1 clove garlic, finely chopped
6 boneless, skinless chicken thighs
Sea salt and freshly ground black pepper
Cooking spray
Lemon wedges

Method:
Combine the olive oil, red wine vinegar, mustard, herbs and garlic together in a shallow bowl and whisk together.

Place the chicken thighs in the marinade and toss to coat the chicken evenly. Wrap in plastic wrap and store in the fridge for 4 hours.Remove the chicken from the fridge 20 minutes before cooking. 

Heat a large grill pan over medium-high heat and coat the pan with cooking spray. Season both sides of the chicken thighs with salt and pepper to taste. Place the chicken into the heated grill pan and cook for 5-6 minutes, before turning over and cooking for a further 3-4 minutes, or until cooked through. Remove from the grill pan and serve with wedges of lemon.