Chicken Thighs: I like using skinless, boneless chicken thighs, but you can use bone-in thighs as well.

Tamari Sauce: To keep this recipe gluten-free, I’ve used tamari sauce (gluten-free soy sauce). Alternatively, you may also use coconut aminos. If you are not Celiac or gluten-intolerant, feel free to use normal soy sauce instead.

Mustard: I used Dijon mustard, but you can also use normal yellow mustard if you prefer.

Olive Oil: I like using extra virgin olive oil, but you may use another vegetable oil if you like.

Coriander: I like adding a bit of ground coriander for extra flavor. If you’re not a fan of coriander, feel free to leave it out. 

Mixed Herbs: Feel free to use any mixed herbs you like – such as dried parsley, dried rosemary, dried oregano etc.

Granulated Garlic: I like adding garlic for flavor. You can use either granulated garlic or minced garlic.

Storing: To store any leftovers, place the grilled chicken thighs in an airtight container and store for up to 3 days. Reheat in the microwave or on the grill before eating.