8 bone in chicken thighs
3 Tablespoon(s) mustard, dijon
5 Clove(s) minced garlic
1 Tablespoon(s) lemon zest
2 Teaspoon(s) minced tarragon
1 1/2 Teaspoon(s) kosher salt
1/2 Teaspoon(s) freshly ground black pepper
1 Teaspoon(s) water
Make the paste in a small bowl
Combine mustard, garlic, lemon zest, tarragon, salt, pepper, water.
Trim excess fat and skin from the thighs.
Salt the skin side. The salt should help to crisp the skin. On each thigh, apply 1/3 paste to the skin side and 2/3 paste to the meat side.
Bring the grill up to high and clean the grill. Turn off two burners, leave one side on high.
Oil the grill.
Place the thighs on the cool side, skin side down.
Close the lid.
Cook at 350 degrees for 20 minutes.
Swap positions of the thighs to cook evenly.
Close the lid and cook for another 15 minutes.
Move to the hot side to crisp and brown. Cook 5 minutes skin side down and 1 minute with the flesh side down.
Let rest for 10 minutes.
Serve with lemon wedges.